【材料4つだけ！】小麦粉不使用！ふわっふわ♡米粉のロールケーキの作り方／Soft and Fluffy Swiss Roll recipe

Add sugar to the eggs and beat until whitish and thick.

When the mixture is whipped enough to leave a mark when you pour the batter on it, mix well at low speed for 2 minutes.

Add the rice flour to the egg mixture and mix well until it becomes glossy.

Pour into a mold lined with paper and bake in a preheated oven at 190℃ for 8 minutes.

Once baked, drop it from a height of about 10cm to prevent it from shrinking.

Remove from the mold, cover loosely with plastic wrap and let cool.

Once the cake has cooled, place the cream in ice water and whip thoroughly.

Remove the paper from the sides and back of the cake and spread the whipped cream over it. Apply a thin layer to about 3cm of the end.

Lift the front side slightly and press it slightly inwards as if it is going to become round, then roll it up by smoothly pressing the paper. Roll the cake so that the end is on the bottom and finally tighten with a ruler.

Wrap it in plastic wrap and let it rest in the refrigerator for at least 3 hours.

Equipment Needed

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