Simple Way to Prepare Appetizing Chiffon Roll Cake Made with Rice Flour

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Chiffon Roll Cake Made with Rice Flour. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Chiffon Roll Cake Made with Rice Flour Recipe. Cake Flour is the main structure for the cake. Cake flour has a lower protein content than all-purpose flour so it makes a more tender cake, however all-purpose flour can be substituted.

You can have Chiffon Roll Cake Made with Rice Flour using 10 ingredients and 16 steps. Here is how you cook that.

Ingredients of Chiffon Roll Cake Made with Rice Flour

1. Take 3 of Eggs.
2. Make ready 1 pinch of Salt.
3. Make ready 45 grams of Sugar.
4. Prepare 30 grams of ♥Cake flour.
5. Take 30 grams of ♥Mochiko (mochi or sweet rice flour).
6. Take 1/2 tsp of Vanilla extract.
7. It’s 2 tbsp of Olive oil.
8. Take 50 grams of Milk.
9. Make ready 50 ml of Heavy cream (filling).
10. Make ready 1 1/2 tsp of ~as much (to taste) Sugar for the heavy cream.

Beat until stiff peaks form and you have meringue.Measure flour, sugar, baking powder, and salt into sifter.Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great.This post may contain affiliate links.

Chiffon Roll Cake Made with Rice Flour instructions

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 ..

This crepe cake is beautiful and delicious!To make chiffon cake with chocolate cream filling: When preparing the cake u se a tube pan or angel food pan, not round cake pans.Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth.

Please read my disclosure policy for details.As an Amazon Associate I earn from qualifying And this gluten helps create structure and determine texture in your final baked good.To get the light and airy structure of cakes, you want a flour with very little.Cream the butter with the sugar until well blended.Add eggs and vanilla, beating with a wire whisk.