How to Make Original Flavor Cream Cake Roll

The original flavor CreamyEgg Rice cake Rice cake roll is a dish that many people often make, and different preparation methods result in varied tastes,Cooking Network shares the original flavor cream rice cake roll with simple steps, delicious taste, and perfect for meals. Of this creamyrice cake roll is fragrant, sweet, fresh, and a little spicy, containing all five flavors, and many similar dishes can also be prepared using this method.

Original flavor cream rice cake roll Ingredients: Introduction:

Low flour (70 grams)Corn Oil (25 grams)Lemon Juice (a few drops)

Rice cake roll made with original flavor cream

Prepare the required ingredients.

Separate the egg whites and egg yolks intwo containers without water or oil, add 20 grams of sugar to the egg yolk container, mix in milk and 25 grams of oil, stir until well combined.

After stirring, gradually mix in sifted low flour while stirring gently to avoid lumps. It should form a thick batter as shown.

Beat the egg whites with an electric mixer and add lemon juice; if unavailable, use vinegar as a substitute.

Gradually beat until soft peaks are formed,foam and when the foam is white. Add 15 grams of sugar

at this stage and continue beating to form wet but stiff peaks, ensuring a slight bend on lifting the mixer.

Gently fold the beaten egg whites into the batter in two portions while stirring gently,

shake out any air bubbles before pouring into a baking pan.

Bake at 120 degrees for 25 minutes; adjust based on your oven settings.

Rice cake roll is ready once baked. Turn it over and let it cool on a rack.

Whip 100 grams of cream with 10 grams of sugar in a container without water or oil, chill before whipping until stiff peaks form.

Cut off the edges of the rice cake using a knife, spread the whipped cream on top. Roll up using an rolling pin and wrap it in baking paper.

13.Place it in the refrigerator for half an hour to set, enjoy a piece as breakfast

for best results.