Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chiffon roll cake made with rice flour. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chiffon Roll Cake Made with Rice Flour is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chiffon Roll Cake Made with Rice Flour is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Get 3 Eggs
- Take 1 pinch Salt
- Make ready 45 grams Sugar
- Prepare 30 grams ♥Cake flour
- Make ready 30 grams ♥Mochiko (mochi or sweet rice flour)
- Get 1/2 tsp Vanilla extract
- Get 2 tbsp Olive oil
- Prepare 50 grams Milk
- Prepare 50 ml Heavy cream (filling)
- Make ready 1 1/2 tsp ~as much (to taste) Sugar for the heavy cream
Instructions to make Chiffon Roll Cake Made with Rice Flour:
- 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 .
- Heat the milk until lukewarm. Combine the ♥ ingredients and sift together .
- 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.
- 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 .
- 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.
- 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.
- 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.
- Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes .
- Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. .
- When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
- When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
- Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
- 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 .
- Decorate it however you like, and it is done.
- This time I used a whipped cream cheese filling with cherry blossom powder added to it.
- I made these as presents .
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So that’s going to wrap it up with this special food chiffon roll cake made with rice flour recipe. Thank you very much for your time. I’m confident that 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, colleague and friends. Thank you for reading. Go on get cooking!
