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Ingredients
- 2 Eggs (medium, brought to room temperature)
- 28 grams Sugar
- 28 grams Rice flour (for baking)
Method
- There are only 3 ingredients.
- Be sure to bring the eggs to room temperature.
- If using large eggs, take out some of the egg white, so each egg weighs approximately 50 g.
- Prepare the pan.
- Line a baking pan with parchment paper.
- You don't have to be very exact about the size of the paper since you won't be spreading the cake batter all the way to the corners anyway.
- Preheat the oven to 180C.
- Make the batter.
- Break the eggs into a clean, dry bowl.
- Add in the sugar and beat on high speed.
- (It depends on the mixer, but beat it for about 10-15 minutes.)
- Keep beating it until it's thick and creamy and looks like the photo on the right.
- This takes about 15 minutes with my hand mixer.
- Add the rice flour (no need to sift) and stir it in with the hand mixer turned off.
- When the flour is mixed in a bit, turn on the hand mixer to the lowest speed and mix for 30 seconds to 1 minute.
- Mix the batter one more time with a spatula, then pour the batter into the prepared baking pan, starting from the center.
- Use a spatula to spread the batter evenly, then drop the pan from a height of a few centimeters to get rid of any large air bubbles.
- Bake in a preheated oven at 180C for approximately 10 minutes.
- This photo shows a cake that was baked for 10 minutes.
- To keep it from shrinking, drop it onto the countertop from a height of about 30 cm.
- Next wrap the surface of the cake with plastic wrap.
- (Be careful not to burn yourself.)
- When it's completely cooled, take the cake out of the pan, and remove the plastic wrap.
- Don't worry if the cake sticks to the plastic wrap a bit.
- Because it is wrapped while it's hot, the cake absorbs steam and this makes it moist.
- Roll it up with lots of your favorite cream (fruit, jam, etc.)
- Spread it thicker on the side nearest you.
- Carefully roll up the cake, starting from the side closest to you.
- Wrap up the cake tightly in plastic wrap like a candy, tuck the ends underneath and chill it in the fridge.
- Cut it as thick as you like with a dry knife, and it's ready to serve.
- Roll up whatever you like in the cake.
- Please note that there is also rice flour for bread, but it cannot be used for this recipe.
- Use the cake flour type.
- I tried making this with joshinko, but the texture was a bit grainier than made with rice flour.
- Use superfine rice flour, if possible.
- One of the characteristics of rice flour is that it's richer than wheat flour in essential amino acids.
- It's also nice that you don't have to sift it.
- It's filling and they say it doesn't raise blood sugar levels easily.
- You can use either white sugar or light brown sugar, but don't reduce the sugar any more for this recipe.
- Increase the sugar up to a total of 36 grams, if you like!
- If you calculate 14 g sugar and 14 g rice flour per egg, you can make a larger sized cake using these proportions.