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
https://www.youtube.com/watch?v=EE8hWIlmZxI
FYI: Mini Strawberry Roll Cake Without Oven (Swiss Roll)
https://www.youtube.com/watch?v=_jVYsEwHNWU
26cm (10.2inch) T-fal frying pan I used
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Mochi Roll Cake
Difficulty: Easy
Time: 1hr
Number of servings: 6-8 pieces
Necessary Equipment:
26cm (10.2inch) frying pan
Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. rice flour
2 tbsp. soy milk or milk
((Filling))
200ml whipping cream *use soy whip for dairy-free
1 tbsp. granulated sugar
Directions:
((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.
((Filling))
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.
レシピ（日本語）
http://cooklabo.blogspot.jp/2018/01/5.html
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