Gluten-free Green Tea Roll Cake with no butter or oil / Recipe グルテンフリー 抹茶ロールケーキ レシピ

 

Easy Gluten free fluffy Green tea Matcha Roll cake with blueberry and strawberry Sponge is made with rice flour egg sugar and milk Ingredients 3 eggs separated into egg white and yolk 40mL milk low fat milk was used in this video 60g rice flour 20g sugar 1 teaspoon green tea powder 170mL fresh cream 1 tablespoons sugar added to fresh cream 40g cream cheese soften at room temperature Blueberries strawberries or any fruit of your choice Recipe 25cm x 30cm cake pan used 1 Separate egg white and yolk 2 Mix egg yolk milk rice flour and green tea powder 3 In a separate bowl whisk egg white unit firm meringue forms Add sugar half way through 4 Gently fold meringue into batter 5 Spread batter evenly into cake pan 6 Bake at 170 for 14minutes 7 Mean while whisk fresh cream Add sugar 1 tablespoon and cream cheese 8 Once baked let the sponge cool and detach it from the baking sheet 9 Spread cream evenly and line blueberries and strawberries on sponge Fill the gaps with more cream 10 Gently roll the sponge Use baking sheet tuck the ends tight 11 Wrap it with glad wrap and rest it in fridge for 2 3hours 12 Read to enjoy 材料 たまご 3個 卵白と卵黄に分ける 牛乳 40mL 低脂肪牛乳を使いました 米粉 60g 砂糖 20g 抹茶パウダー 小さじ1 生クリーム 170mL クリームチーズ 40g 砂糖 大さじ１ 生クリームに加えるもの ブルーベリー いちごレシピ 天板 25cm x 30cm1 卵白と卵黄に分ける 2 卵黄 牛乳 米粉 抹茶パウダーを混ぜ合わせる 3 別のボールで卵白をしっかりとしたメレンゲになるまで泡立てる 途中 砂糖を加える 4 メレンゲと生地をさっくりと混ぜ合わせる 5 生地を型に流し込み 均等に広げる 6 170 に予熱したオーブンで 14分焼く 7 焼いている間に 生クリームを泡立てる 途中 砂糖 大さじ1 とクリームチーズを加える 8 生地が焼けたら粗熱をとり ベーキングシートをはがしておく9 粗熱がとれたスポンジにクリームをのばし ブルーベリー いちごをしく 隙間をしっかりとクリームで埋める 10 ベーキングシートを使い生地を巻く 11 さらにサランラップでさらにしっかりと巻き 冷蔵庫で２ ３時間冷やす 12 出来上がり Music Creative Commons Attribution ShareAlike 3 0 Unported CC BY SA 3 0 Find me also on Instagram sora_monnom

 

 

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