Sticky rice chiffon cake roll

Sticky rice chiffon cake roll

Overview

How to cook Sticky rice chiffon cake roll at home

Tags

Ingredients

Steps

  1. Delicious cake roll

    Sticky rice chiffon cake roll step 1

  2. Mix egg yolk, milk, salad oil and rum evenly, sift in rice flour and mix evenly

    Sticky rice chiffon cake roll step 2

  3. Add the egg white three times and add 75 grams of caster sugar and beat until dry peaks form

    Sticky rice chiffon cake roll step 3

  4. Add 1/3 of the egg whites to the cloth in step 2 and mix well, then pour into the remaining meringue and mix well

    Sticky rice chiffon cake roll step 4

  5. Preheat the oven to 180 degrees, pour the batter into a baking tray lined with greaseproof paper, and place in the oven for 15 minutes. Take out the cake body, turn it upside down and let cool

    Sticky rice chiffon cake roll step 5

  6. Add 10 grams of sugar to the fresh cream and beat until 9 points. Add fresh cream to the cake body

    Sticky rice chiffon cake roll step 6

  7. Roll up the cake body, wrap with oil paper and set for 15 minutes

    Sticky rice chiffon cake roll step 7

  8. Spread cream on the outside and garnish with strawberries

    Sticky rice chiffon cake roll step 8

  9. OK

    Sticky rice chiffon cake roll step 9