Light and Airy Rice Flour Cake Roll

Name: Light and Airy Rice Flour Cake Roll
Yield: 6 servings
Cuisine: American
Ingredients: 2 Eggs (medium, brought to room temperature); 28 grams Sugar; 28 grams Rice flour (for baking)

cookpad.japan @cookpad_jp

A former Cookpad user once posted a recipe for roll cake with 2 eggs, using wheat flour. It was delicious, so I made a similar fluffy cake using 100% rice flour.

Be sure to bring the eggs to room temperature. No need to use a hot water bath. In cooler weather, you could take the eggs out of the fridge the night before.
Steps 12 and 13 are actually very important, so don't leave them out. Be careful not to get burned. If filling the pan completely with batter, be sure the parchment paper covers all four corners. Recipe by tamayura62

A former Cookpad user once posted a recipe for roll cake with 2 eggs, using wheat flour. It was delicious, so I made a similar fluffy cake using 100% rice flour.

cookpad.japan @cookpad_jp

A former Cookpad user once posted a recipe for roll cake with 2 eggs, using wheat flour. It was delicious, so I made a similar fluffy cake using 100% rice flour.

Saved

Ingredients

6 servings

Roll cake batter
2Eggs (medium, brought to room temperature)
28 gramsSugar
28 gramsRice flour (for baking)

Saved

Steps

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.