Follow these steps for perfect results
Eggs
Separated
Rice flour
For baking
Sugar
Divided
Heavy cream
Cold
Sugar
For Cream
Strawberries
Optional, for filling
Line a baking pan with parchment paper.
Preheat oven to 180°C (350°F).
Separate egg yolks from egg whites.
Beat egg whites with half the sugar until stiff peaks form.
Beat egg yolks with remaining sugar until pale and creamy.
Gently fold a small amount of egg whites into the yolk mixture.
Add rice flour and mix until combined.
Gently fold in the remaining egg whites in two additions.
Pour batter into prepared pan.
Smooth the surface and tap to remove air bubbles.
Bake for 10 minutes at 180°C (350°F).
Let cool slightly, then remove from pan.
Whip heavy cream with sugar until stiff.
Spread whipped cream on the cake, thicker near one edge.
Add strawberries (optional) and roll up tightly.
Wrap in plastic wrap and chill for at least 15 minutes.
Slice and serve.
Expert advice for the best results
For a more intense flavor, add a few drops of vanilla extract to the batter.
Adjust the amount of sugar to your preference.
Make sure the egg whites are beaten to stiff peaks for a light and airy cake.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Dust with powdered sugar and garnish with berries.
Serve chilled or at room temperature.
Pair with a scoop of ice cream.
Complements the sweetness of the cake.
A light and sweet wine pairing.
Discover the story behind this recipe
Commonly enjoyed as a dessert or snack.
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