Chiffon Roll Cake Made with Rice Flour. Here is a demo clip on making Rice Flour Chocolate Chiffon Cake (粘米粉巧克力戚风蛋糕) using rice flour and dutch processed cocoa powder. Specific gravity and batter stability of chiffon cake batter were measured. Orange Chiffon Cake - Made with orange, eggs & flour.

The cake will also stay moist longer than a cake made with butter. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. I recommend having a bag on hand in the pantry for baking the softest. You can cook 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

It's 3 of Eggs.
Prepare 1 pinch of Salt.
You need 45 grams of Sugar.
It's 30 grams of ♥Cake flour.
It's 30 grams of ♥Mochiko (mochi or sweet rice flour).
It's 1/2 tsp of Vanilla extract.
It's 2 tbsp of Olive oil.
Prepare 50 grams of Milk.
You need 50 ml of Heavy cream (filling).
Prepare 1 1/2 tsp of ~as much (to taste) Sugar for the heavy cream.

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. Sticky Rice Cake with Red Bean PasteOmnivore's Cookbook. vegetable oil, red bean paste, white roasted sesame seeds, glutinous rice flour. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.

Chiffon Roll Cake Made with Rice Flour step by step

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 ..
Heat the milk until lukewarm. Combine the ♥ ingredients and sift together ..
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..
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 ..
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..
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..
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..
Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes ..
Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. ..
When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely..
When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again..
Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge)..
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 ..
Decorate it however you like, and it is done..
This time I used a whipped cream cheese filling with cherry blossom powder added to it..
I made these as presents ..

Cake flour - It's best to use cake flour for the most tender and soft chiffon cake. Beat until stiff peaks form and you have meringue. Sift the flour and baking powder into a separate medium bowl. Cream the butter with the sugar until well blended. Add eggs and vanilla, beating with a wire whisk.