Easy Roll Cake Sponge Made with Rice Flour
Easy Roll Cake Sponge Made with Rice Flour

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy roll cake sponge made with rice flour. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Easy Roll Cake Sponge Made with Rice Flour is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Easy Roll Cake Sponge Made with Rice Flour is something that I have loved my entire life.

Easy Roll Cake Sponge Made with Rice Flour I wanted to use up some joshinko that I had lying around in the house. If you're not using an electric mixer, whip the eggs separately and make a stiff meringue with the whites. This is an easy recipe because you don't have to sift the flour. Line the cake pan with parchment paper.

To get started with this recipe, we must prepare a few ingredients. You can cook easy roll cake sponge made with rice flour using 3 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Easy Roll Cake Sponge Made with Rice Flour:
  1. Prepare 3 Eggs
  2. Prepare 40 grams Sugar
  3. Prepare 40 grams Rice flour or Joshinko

At this time, it'd be easier to use a spatula. In another bowl, whisk together the rice flour, sweet rice flour, cornstarch, and Xanthan gum. Fold half of the flour mixture into the egg yolks, followed by half of the whipped egg whites. Follow up by folding in the remaining flour, and then the remaining egg whites.

Instructions to make Easy Roll Cake Sponge Made with Rice Flour:
  1. Take the eggs and the sugar and whip with a electric mixer until light and fluffy.
  2. Add in the flour and mix lightly on low speed with the electric mixer.
  3. Line the baking tray with parchment paper and then pour the batter into it. Smooth out the batter and tap the baking tray onto the work surface a couple of times to get rid of large bubbles.
  4. Bake for 8~9 minutes in a preheated oven at 190℃.
  5. Once done, drop the tray from a height of 30 cm so that the cake doesn't shrink.
  6. Take the cake out of the tray. Cover with plastic wrap and cool. The cake is done!
  7. After that, spread on your favorite syrup and roll it up with whipped cream. I used two cakes in this picture! I recommend using maple syrup and whipped cream. You'll be completely satisfied.
  8. As a bonus: Divide the batter into halves bake in separate cake pans to make a short cake with no need to slice the cake in half. Bake them for about 20 minutes at 180℃.
  9. By the way, here it is using a 15 cm cake pan. It's pretty tall, so you can probably make this in an 18 cm pan as well.

Fold half of the flour mixture into the egg yolks, followed by half of the whipped egg whites. Follow up by folding in the remaining flour, and then the remaining egg whites. Do not over mix, just gently fold until fully incorporated. Line the bottom of a jelly roll pan with parchment paper then grease. Sift together flour, baking powder, and salt in a small bowl.

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