Chiffon Roll Cake Made with Rice Flour
Chiffon Roll Cake Made with Rice Flour

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, chiffon roll cake made with rice flour. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chiffon Roll Cake Made with Rice Flour is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Chiffon Roll Cake Made with Rice Flour is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook chiffon roll cake made with rice flour using 10 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Chiffon Roll Cake Made with Rice Flour:
  1. Take 3 Eggs
  2. Get 1 pinch Salt
  3. Prepare 45 grams Sugar
  4. Make ready 30 grams ♥Cake flour
  5. Take 30 grams ♥Mochiko (mochi or sweet rice flour)
  6. Prepare 1/2 tsp Vanilla extract
  7. Get 2 tbsp Olive oil
  8. Make ready 50 grams Milk
  9. Get 50 ml Heavy cream (filling)
  10. Prepare 1 1/2 tsp ~as much (to taste) Sugar for the heavy cream
Instructions to make Chiffon Roll Cake Made with Rice Flour:
  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 .
  2. Heat the milk until lukewarm. Combine the ♥ ingredients and sift together .
  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.
  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 .
  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.
  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.
  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.
  8. Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes .
  9. Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. .
  10. When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
  11. When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
  12. Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
  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 .
  14. Decorate it however you like, and it is done.
  15. This time I used a whipped cream cheese filling with cherry blossom powder added to it.
  16. I made these as presents .

So that is going to wrap this up for this special food chiffon roll cake made with rice flour recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!