A Japanese beautician lent me her rice flour dessert book when I went to her for a hair cut. Ah, nice but ie ie kekkoudesu ( いえ、いえ結構ですーThank you but no thank you) I know that rice flour is kind of tricky to use. Beside thanks to Foodbuzz, Tastespotting and Food Gawker, I have tons of recipes that I would like to try, I have no more space in my file. She mistakenly thought I’m being polite, she coaxed me three times more. I said jaa (じゃあーif you insist). I took the book home being really polite this time.
This Japanese cook book is very pretty. It’s enjoyable to look at. I put it on my bed side table. I read/look at it at bedtime and I say “Wow” and “Ahhh”, I must make this in the morning then fighting to not close my eyelids while I read 2-3 verses from scriptures. I say a shamefully short prayer of thanks for countless blessings then I happily hit the pillow. In the morning though I don’t remember to make anything from the book. That’s been 4 weeks now, I really need to take the book back to her very soon. I should make something from the book so that I could thank her and say that I like that book not just I like to look at it.
This cake uses new type of rice flour called Riz Farine (リ・ファリーヌ) is very close approximately of weak power flour (薄力粉) developed in Japan. Which I could not find in here in US. Oh rats! I hope for the best. I used ordinary rice flour for the strawberry cake and jyoshinko (上新粉) which is a more refined type of rice flour for the chocolate roll cake.
- 6 large eggs at room temperature
- Granulated sugar 120g
- Rice flour 100g
- 1 teaspoon vanilla
- Water 100ml
- Granulate sugar 40g
Cook water and sugar in a small pan over medium heat for 5 minutes. Set aside
- 4-5 tablespoons of Apricot jam
- 2-3 tablespoons water
In a small microwave safe cup combine apricot jam and water. Microwave for 1 minute on 50% power. Set it aside.
- 250ml heavy cream
- 3 tablespoons sugar
- 10 Strawberries cut in small pieces plus 2-3 strawberries for garnish.
Powdered sugar for garnish
- Pre-heat oven to 340 degrees.
- Put all 6 eggs in the bowl of stand mixer. Scramble eggs at medium high speed (6 on my Kitchen Aid) for 5 minutes. Add sugar at the half way point.
- Lower the speed to 4 then sprinkle flour 1 tablespoon at a time then continue to mix about 2 minutes.
- Add vanilla and mix at low speed for 30 second more.
- Pour the batter into the pan and bake for 30 to 35 minutes.
- When it’s done, take out from the pan and peel the edge of paper. Rest 1-2 minutes.
- Put fresh parchment paper on the top then flip it so that bottom side is now on top.
- Carefully peel off parchment paper and discard it.
- Put another piece of fresh parchment paper then flip again so that top is bottom.
- Wrap with plastic wrap to keep moist.
- Mean while whip cream and sugar until soft peak. Set it aside.
- After the cake has cooled, brush the top of the cake with syrup then with apricot jam mixture.
- Spread on the whipped cream, Thinly spread toward the end of the roll.
- Sprinkle strawberries on top of the cream.
- Using bottom of parchment paper as a guide roll the cake tightly as possible.
- Tape the end of paper and rest the cake in the refrigerator for an hour.
- Decorate with powdered sugar and strawberries.
Sift Rice flour and 2 table spoon of unsweetened cocoa powder incorporated as above. I didn’t use any vanilla for the chocolate one. Skip the syrup and the apricot spread as well.
Chocolate cream filling
In a small sauce pan, cook heavy cream until small bubbles appear at the edge of pan, remove from pan then add 60 g of milk chocolate. Stir until chocolate melt and smooth. Cool to room temperature. Whip 150g of heavy cream till soft peak. Add cooled chocolate mixture and continue whipping for another 1 minutes.
In my opinion Jyoshinko rice flour one came out lot fluffier but less moist than regular rice flour.
Is it Murphy’s law? When I took time to clean my kitchen and organize, no one came. I started making the chocolate roll cake, I used entire counter top and dirtied many dishes and pans. Too tired to clean up, I took a break then my son came home with friend. Ahggg, I’m totally embarrassed!