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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chiffon roll cake made with rice flour. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! 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. Mix rice flour and corn flour together in a bowl, set aside.

Chiffon Roll Cake Made with Rice Flour is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chiffon Roll Cake Made with Rice Flour is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Prepare 1 pinch Salt
  3. Prepare 45 grams Sugar
  4. Prepare 30 grams ♥Cake flour
  5. Make ready 30 grams ♥Mochiko (mochi or sweet rice flour)
  6. Make ready 1/2 tsp Vanilla extract
  7. Get 2 tbsp Olive oil
  8. Prepare 50 grams Milk
  9. Get 50 ml Heavy cream (filling)
  10. Take 1 1/2 tsp ~as much (to taste) Sugar for the heavy cream

Add your oil -> milk -> vanilla essence -> flour in a order and whip it well at each addition. Sieve both flours together and mix in the salt. Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest. Gently fold with a spatula to mix very well.

Steps 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 .

Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest. Gently fold with a spatula to mix very well. Add in the oil, milk, vanilla extract and whisk again. Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps. Melt coconut oil in small saucepan over low heat.

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 am sure you can make this at home. There’s gonna be 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!