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Chiffon Roll Cake Made With Rice Flour Recipe

Chiffon Roll Cake Made with Rice Flour Recipe
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Serving : 1
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Prepare the ingredients before making Chiffon Roll Cake Made with Rice Flour in your home. Then, follow these steps below to serve Chiffon Roll Cake Made with Rice Flour for your family or friends.

Ingredients: Chiffon Roll Cake Made with Rice Flour

  • 3 Eggs
  • 1 pinch Salt
  • 45 grams Sugar
  • 30 grams ♥Cake flour
  • 30 grams ♥Mochiko (mochi or sweet rice flour)
  • 1/2 tsp Vanilla extract
  • 2 tbsp Olive oil
  • 50 grams Milk
  • 50 ml Heavy cream (filling)
  • 1 1/2 tsp ~as much (to taste) Sugar for the heavy cream

How to Make Chiffon Roll Cake Made with Rice Flour

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Chiffon Roll Cake Made with Rice Flour in your home by yourself.

    Step 1
  • Preparation- Steps 1 and 2: Separate the egg yolks and egg whites, place the egg yolks into a large bowl and the egg whites into a small one respectively .
  • Step 2
  • Heat the milk until lukewarm. Combine the ♥ ingredients and sift together .
  • Step 3
  • Add salt to the egg whites, and add in half of the sugar in 2 batches. Beat with a handheld mixer until the meringue is shiny and forms peaks.
  • Step 4
  • Add the remaining sugar to the egg yolks along with the vanilla extract, and beat well until it turns white and thick. Keep whipping until the mixer leaves tracks in the batter as shown in the photo .
  • Step 5
  • Add in the olive oil a bit at a time, and mix well between each turn. Add in the milk a little at a time, mixing well between additions.
  • Step 6
  • Put in1/3 of the sifted ingredients from Step 2 and stir until they are blended in. Add the remaining amount and use a whisk to scoop it up from the side and fold it in.
  • Step 7
  • Use the whisk from step 6 to mix the egg whites and adjust the consistency. Add 1/3 of the meringue into the batter and blend until smooth. Cut and fold in the rest using a spatula.
  • Step 8
  • Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes .
  • Step 9
  • Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. .
  • Step 10
  • When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
  • Step 11
  • When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
  • Step 12
  • Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
  • Step 13
  • Wrap in plastic wrap after rolling it up, and refrigerate until the cream settles . It should take about 2 hours (if you are in a hurry) up to 5 hours .
  • Step 14
  • Decorate it however you like, and it is done.
  • Step 15
  • This time I used a whipped cream cheese filling with cherry blossom powder added to it.
  • Step 16
  • I made these as presents .
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