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1
Line a baking sheet with kitchen parchment paper.
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2
Chill the eggs well in the refrigerator.
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3
Bring the cream cheese to room temperature.
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4
Separate the egg whites from the yolks and place the egg whites in a large bowl.
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5
Add half of the sugar (20 g) to the egg whites and beat with an electric mixer until stiff peaks form.
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6
Finally, mix on low speed.
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7
Preheat the oven for 15 minutes at 180C.
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8
In a separate bowl, add the remaining sugar to the egg yolks and beat until white.
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9
Add the soy milk and rice flour and mix together.
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10
Add 1/3 of the meringue at a time to Step 5 and fold in with a rubber spatula (try not to release the air).
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11
Pour the batter into the baking sheet.
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12
Lift and drop the sheet onto a table a few times to break up the large air bubbles and bake at 180C for 10~15 minutes.
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13
While the cake is baking, add 20 g of sugar to the cream cheese and mix well.
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14
Beat the heavy cream until peaks form, then mix together with Step 8!
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15
Chill the cream in the refrigerator.
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16
Once the cake has cooled, spread the cream on top.
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17
Spread it thickly on the side closest to you (the inside of the finished roll) and leave about 2 cm clear on the far end (for the seam when rolled).
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18
Roll the cake up tightly without leaving gaps.
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19
Place the cake on kitchen parchment paper with the seam side down and chill in the refrigerator to finish.
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20
It's even more delicious when you add seasonal fruit to the cream This time, I used green and golden kiwis.
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21
I tried making a roll cake tower.
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22
Using this cake and a bowl, you can make a dome-shaped Anpanman cake.
