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1
Line the baking pan with kitchen parchment paper.
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2
Preheat the oven to 180F Celsius.
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3
Separate the egg yolks from the whites.
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4
Put about half of the sugar into the egg whites and beat until stiff peaks form.
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5
Put the remaining sugar in the egg yolks.
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6
Without washing the beaters from Step 2, use them to beat the yolks until white and creamy.
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7
Add a dollop of the egg whites to Step 3 and mix together.
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8
Add the rice flour and vanilla oil and mix together.
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9
The rice flour won't form gluten, so you can use an electric mixer to do this.
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10
Add a dollop of egg whites into Step 4 and mix together.
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11
Divide the remaining egg whites into 2 portions and mix in one at a time.
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12
At this time, it'd be easier to use a spatula.
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13
Pour into the pan from Step 1.
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14
Smooth the surface and tap on the sides of the pan to remove bubbles from the batter.
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15
Bake in the oven at 180C for 10 minutes.
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16
Remove from the pan and cover with plastic when it has cooled a bit.
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17
The surface will remain moist, so when you roll up the cream, you won't need to use syrup.
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18
Add the sugar to the heavy cream and beat until stiff.
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19
Put the cream on the cake, making the part closer to you thicker.
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20
Roll up with some strawberries inside.
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21
Use only a bit of cream on the edges and the other end of the cake.
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22
Put the seam of the roll on the bottom, wrap with plastic wrap, and let chill in the refrigerator.
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23
If you let it chill for at least 15 minutes, it'll be easier to cut.
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24
When you cut it, it will look like this.
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25
If this is your first time, it's easier with just cream.
