Light and Airy Rice Flour Cake Roll
Light and Airy Rice Flour Cake Roll

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, light and airy rice flour cake roll. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

They're all made from rice flour, tapioca flour, or potato starch, which are very similar to cornstarch. Those flours all make very light and airy confections and rice flour makes this cake lighter and less dense than your average cake. Filled with light, airy cake and rich cream cheese filling, this Red Velvet Cake Roll is the easiest.

Light and Airy Rice Flour Cake Roll is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Light and Airy Rice Flour Cake Roll is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have light and airy rice flour cake roll using 4 ingredients and 26 steps. Here is how you cook that.

The ingredients needed to make Light and Airy Rice Flour Cake Roll:
  1. Take Roll cake batter
  2. Take 2 Eggs (medium, brought to room temperature)
  3. Get 28 grams Sugar
  4. Get 28 grams Rice flour (for baking)

A light angel cake roll filled with a creamy lemon filling, makes an impressive (lighter) dessert! chocolate rice swiss roll recipe asian Chinese style soft cotton fluffy. This Strawberry Shortcake Roulade (or cake roll) features a light and airy cake wrapped around a sweet whipped cream and. The cake roll is chocolate flavoured and consists of a soft fluffy chiffon cake base which is rolled up and filled with a light and airy chocolate whipped cream. Like most popular desserts in Asia, it has a light texture and creamy taste and most importantly, it's not too sweet.

Instructions to make Light and Airy Rice Flour Cake Roll:
  1. There are only 3 ingredients. Be sure to bring the eggs to room temperature.
  2. If using large eggs, take out some of the egg white, so each egg weighs approximately 50 g.
  3. Prepare the pan. Line a baking pan with parchment paper. You don't have to be very exact about the size of the paper since you won't be spreading the cake batter all the way to the corners anyway.
  4. Preheat the oven to 180℃.
  5. Make the batter. Break the eggs into a clean, dry bowl.
  6. Add in the sugar and beat on high speed. (It depends on the mixer, but beat it for about 10-15 minutes.)
  7. Keep beating it until it's thick and creamy and looks like the photo on the right. This takes about 15 minutes with my hand mixer.
  8. Add the rice flour (no need to sift) and stir it in with the hand mixer turned off. When the flour is mixed in a bit, turn on the hand mixer to the lowest speed and mix for 30 seconds to 1 minute.
  9. Mix the batter one more time with a spatula, then pour the batter into the prepared baking pan, starting from the center.
  10. Use a spatula to spread the batter evenly, then drop the pan from a height of a few centimeters to get rid of any large air bubbles.
  11. Bake in a preheated oven at 180℃ for approximately 10 minutes.
  12. This photo shows a cake that was baked for 10 minutes. To keep it from shrinking, drop it onto the countertop from a height of about 30 cm.
  13. Next wrap the surface of the cake with plastic wrap. (Be careful not to burn yourself.)
  14. When it's completely cooled, take the cake out of the pan, and remove the plastic wrap.
  15. Don't worry if the cake sticks to the plastic wrap a bit. Because it is wrapped while it's hot, the cake absorbs steam and this makes it moist.
  16. Roll it up with lots of your favorite cream (fruit, jam, etc.) Spread it thicker on the side nearest you.
  17. Carefully roll up the cake, starting from the side closest to you.
  18. Wrap up the cake tightly in plastic wrap like a candy, tuck the ends underneath and chill it in the fridge.
  19. Cut it as thick as you like with a dry knife, and it's ready to serve.
  20. Roll up whatever you like in the cake.
  21. Please note that there is also rice flour for bread, but it cannot be used for this recipe. Use the cake flour type.
  22. I tried making this with joshinko, but the texture was a bit grainier than made with rice flour. Use superfine rice flour, if possible.
  23. One of the characteristics of rice flour is that it's richer than wheat flour in essential amino acids.
  24. It's also nice that you don't have to sift it. It's filling and they say it doesn't raise blood sugar levels easily.
  25. You can use either white sugar or light brown sugar, but don't reduce the sugar any more for this recipe. Increase the sugar up to a total of 36 grams, if you like!
  26. If you calculate 14 g sugar and 14 g rice flour per egg, you can make a larger sized cake using these proportions.

This was indeed light and airy. It definitely had a much lighter texture than a typical cheesecake. Mine turned out great even though I didn't do the water bath This is a pretty flawless recipe. Make your bread light and airy every time by having the right balance of ingredients and giving it enough time to rise before going into the oven. The bread recipe has to be designed properly and the ingredients have to be right.

So that’s going to wrap it up with this exceptional food light and airy rice flour cake roll recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!