Recipe of Any-night-of-the-week Cheese Cream Rice Flour Roll Cake

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The ingredients needed to make Cheese Cream Rice Flour Roll Cake:

1. Take 60 grams Rice flour
2. Take 40 grams Sugar
3. Prepare 4 Eggs (L)
4. Take 50 ml Soy milk (or milk)
5. Take Cheese Cream
6. Take 200 ml Heavy cream
7. Prepare 100 grams Cream cheese
8. Make ready 20 grams Sugar

Compared to the Swiss sponge roll cake, this recipe provides a much softer and more tender cake I made this cake yesterday and it was delicious! I replaced the cream filling with cream cheese icing At Rice 'n Flour, we share fool-proof recipes with many tips and troubleshooting to help you succeed. Cream cheese, powdered sugar, butter and vanilla: For the cream cheese filling. I told you it was This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese I'm pretty sure the flour is the only concern.

Steps to make Cheese Cream Rice Flour Roll Cake:

1. Line a baking sheet with kitchen parchment paper. Chill the eggs well in the refrigerator. Bring the cream cheese to room temperature.
2. Separate the egg whites from the yolks and place the egg whites in a large bowl.
3. Add half of the sugar (20 g) to the egg whites and beat with an electric mixer until stiff peaks form. Finally, mix on low speed.
4. Preheat the oven for 15 minutes at 180°C.
5. In a separate bowl, add the remaining sugar to the egg yolks and beat until white. Add the soy milk and rice flour and mix together.
6. Add 1/3 of the meringue at a time to Step 5 and fold in with a rubber spatula (try not to release the air).
7. Pour the batter into the baking sheet. Lift and drop the sheet onto a table a few times to break up the large air bubbles and bake at 180°C for 10~15 minutes.
8. While the cake is baking, add 20 g of sugar to the cream cheese and mix well.
9. Beat the heavy cream until peaks form, then mix together with Step 8! Chill the cream in the refrigerator.
10. Once the cake has cooled, spread the cream on top. Spread it thickly on the side closest to you (the inside of the finished roll) and leave about 2 cm clear on the far end (for the seam when rolled).
11. Roll the cake up tightly without leaving gaps.
12. Place the cake on kitchen parchment paper with the seam side down and chill in the refrigerator to finish.
13. It's even more delicious when you add seasonal fruit to the cream This time, I used green and golden kiwis.
14. I tried making a roll cake tower.
15. Using this cake and a bowl, you can make a dome-shaped Anpanman cake.

Cream cheese, powdered sugar, butter and vanilla: For the cream cheese filling. I told you it was This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese I'm pretty sure the flour is the only concern. But I am running on little sleep. This easy Cinnamon Roll Cake has all of the warm, ooey gooey, cinnamon taste you love from a cinnamon roll This sweet and moist Cinnamon Roll Cake with cream cheese frosting has all of the warm, ooey In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Light and fluffy cake with a thick cinnamon swirl and cream cheese frosting.

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