Light and Airy Rice Flour Cake Roll
Rice flour cake rolls are a popular dessert in many Asian cuisines, particularly in Japanese and Korean cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Light and Airy Rice Flour Cake Roll
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the rice flour, baking powder, and salt.
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In a separate large bowl, beat the eggs and sugar until pale and fluffy.
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Stir in the vanilla extract.
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Gradually add the dry ingredients to the egg mixture, alternating with the coconut milk.
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Mix until well combined.
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Fold in the vegetable oil.
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Pour the batter into a lined baking sheet and spread it evenly.
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Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool for 5 minutes.
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Invert the cake onto a clean towel and gently roll it up.
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Let it cool completely.
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Unroll the cake and spread the whipped cream over the surface.
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Scatter fresh berries on top.
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Carefully roll the cake back up, starting from one end.
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Transfer to a serving platter and refrigerate for at least 30 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 49g17%
- Sugars 25g
- 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.
