Friday, January 26, 2018

Mochi Roll Cake (NO OVEN / Dairy-FREE/ Gluten-Free / 5 Ingredients) - Video Recipe

I made this for those who requested me for LAWSON's Mochi Roll Cake 😋
The texture of the sponge cake is sightly chewy like Mochi. Actually, this homemade roll cake is better than the one sold at "conbini". Hehe

FYI: Mini Strawberry Roll Cake Without Oven (Swiss Roll)

26cm (10.2inch) T-fal frying pan I used

Mochi Roll Cake

Difficulty: Easy
Time: 1hr
Number of servings: 6-8 pieces

Necessary Equipment:
26cm (10.2inch) frying pan

((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. rice flour
2 tbsp. soy milk or milk
200ml whipping cream *use soy whip for dairy-free
1 tbsp. granulated sugar

((Sponge Cake))
1. Put the eggs and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Add rice flour and mix until combined. Then mix in soy milk to smooth out the texture.
3. Place paper towels in a frying pan. Add some water to wet. Then place a sheet of parchment paper. Pour in the batter, cover, then cook on low for 7 minutes. When the surface becomes dry, remove from the pan, cover with plastic wrap, and cool completely.
1.Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Spread some whipped cream in the middle of the sponge cake.
3. Roll up the cake and cool in the fridge for over 30 min to set.
4. Cut off both ends and cut into 6 pieces.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.


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