Firni stuffed Rice flour Deco roll cake

Name: Firni stuffed Rice flour Deco roll cake
Total time: 9000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 whole eggs + 1 Yolk; 1/4 teaspoon lemon juice; 2/3 cup powdered sugar; 1/2 Cup rice flour; 2 teaspoon white oil; 1 teaspoon rose water; 2-3 tbsp milk; 1 white part of the egg; 2 tbsp powdered rice; 2 tbsp butter; as required Food colour (red,yellow, green); 1/2 litre milk; 1/3 cup rice flour; 1/3 cup sugar; 1 teaspoon rose water; 1 pinch saffron

Pampa Mondal @Pampa_JanaModal

#JR3
I made this cake with rice flour to make it gluten free. And instead of whipped cream I stuffed it with Firni to make it more Indian and healthy.

Pampa Mondal @Pampa_JanaModal

#JR3
I made this cake with rice flour to make it gluten free. And instead of whipped cream I stuffed it with Firni to make it more Indian and healthy.

Saved

Ingredients

30min+2 hours

4 servings

For the sponge
2whole eggs + 1 Yolk
1/4teaspoon lemon juice
2/3cup powdered sugar
1/2Cup rice flour
2teaspoon white oil
1teaspoon rose water
2-3tbsp milk
For flower design
1white part of the egg
2tbsp powdered rice
2tbsp butter
as required Food colour (red,yellow, green)
To make phirni
1/2litre milk
1/3cup rice flour
1/3cup sugar
1teaspoon rose water
1pinch saffron

Saved

Steps

30min+2 hours

1

Draw the floral design on a white paper.
2

Place the paper on a greased cake tin. Brush oil on it. Now put the parchment paper over it and brush oil again.
3

Mix all the ingredients of floral design together. Divide it into three portions and mix colours.
4

Now put them in separate cones.
5

Make the floral design on the Parchment paper placed on the tray, use a toothpick if required.
6

Tap the tray for 2 to 3 times and put in the freeze for 10 minutes.
7

Separate the egg whites and egg yolks. Beat the egg whites and lemon juice with an electric whisk. Mix 1/3 cup sugar in 3 batches. Beat it until a steaf peak forms.
8

Now beat the egg yolks and 1/3 cup of sugar until it becomes pale yellow.
9

Add the rice flour after sieving. Add the rose water and oil. Mix it with cut and fold method. Use 2 to 3 tbsp of milk as required to bring the ribbon consistency.
10

Now mix the white part of the egg to it using cut and fold method.
11

Take out the tray from the fridge and pour the batter in it, tap it and bake it in a preheated oven at 180 degree for 10 to 15 mins.
12

To make the phirni heat the milk for some time, add the rice flour and sugar. Cook it until it becomes thick. Add the rose water and saffron strands. Cool it and keep it in the fridge.
13

When the sponge cake is cooled take it out of the tin along with the parchment paper. Flip it and remove the parchment paper. Then again flip it on a fresh parchment paper and put cut marks diagonally but not very deep, so that it can be rolled easyly.
14

Now spread the chilled Firni on it and roll it holding the parchment paper. After making a rolling secure the both ends and put it in the freeze for at least 2 hours.
15

Then take it out, remove the parchment paper carefully and trim the both ends and searve it at room temperature..