Swiss Roll Cake with Rice Flour
Originated in Europe, a Swiss Roll is a sponge cake filled with cream, jam, or sometimes fruit. It is a popular dessert worldwide with regional variations. This version is particularly moist and filling because it uses rice flour. Egg yolks and whites are mixed into the batter separately to make the sponge extra fluffy.
Rice flour works well with Swiss roll cakes. If you prefer a more tender sponge, you do not need to separate the eggs. If so, work with the batter in a bowl over hot water to keep the batter at around 104°F (40°C). You can make a beautiful foam fast.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
For the sponge cake
|1½ tablespoons (20g)||sugar for egg yolks|
|1 tablespoon (12ml)||vegetable oil|
|1 tablespoon (15ml)||soy milk|
|½ teaspoon (2ml)||vanilla extract|
|⅓ cup (60g)||rice flour|
|¼ cup (50g)||sugar for egg whites|
For the cream
|¾ cup (180ml)||heavy cream|
|1 tablespoon (13g)||sugar|
For the sponge
Preheat the oven to 350°F (180°C).
In a bowl, combine egg yolks and 1 1/2 tablespoons sugar. Add vegetable oil, soy milk, vanilla extract, and rice flour.
In another bowl, beat egg whites. Add the remaining sugar in two portions and continue to beat until stiff peaks form.
Gently fold the egg whites into the batter in three portions with a rubber spatula.
When mixed well, pour the batter into a lined 11x11 inch (28x28cm) baking pan. Smooth the surface. Bake for 10 minutes.
Take out the cake, invert the pan onto a parchment paper lined cutting board. Gently remove the lined paper. Roll up the cake while it is warm, using the lined paper. Cover with a kitchen towel to hold it in its place until it cools down completely.
For the cream
In a bowl, combine heavy cream and sugar. Whip over iced water.
When the sponge has cooled down, unroll the cake, spread the cream evenly and re-roll the cake. Cool to set at least for 30 minutes. Slice and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.