Chiffon Roll Cake Made with Rice Flour
Chiffon cake was invented in the United States in the 1920s and became popular in Japan after World War II.
This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Chiffon Roll Cake Made with Rice Flour
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
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In a mixing bowl, whisk together rice flour, sugar, baking powder, and salt.
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In a separate bowl, beat the eggs until frothy. Add vegetable oil, vanilla extract, and milk. Mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
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Pour the batter onto the prepared baking sheet and spread it evenly.
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Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool for 5 minutes.
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Carefully transfer the cake onto a clean kitchen towel and roll it up tightly.
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Let the cake cool completely in the rolled-up position.
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Unroll the cake and spread whipped cream evenly over the surface.
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Add fresh fruits on top of the whipped cream.
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Gently roll the cake back up, removing the kitchen towel as you go.
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Place the cake in the refrigerator for at least 30 minutes to set.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
