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There are only 3 ingredients.
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Be sure to bring the eggs to room temperature.
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If using large eggs, take out some of the egg white, so each egg weighs approximately 50 g.
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Prepare the pan.
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Line a baking pan with parchment paper.
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You don't have to be very exact about the size of the paper since you won't be spreading the cake batter all the way to the corners anyway.
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Preheat the oven to 180C.
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Make the batter.
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Break the eggs into a clean, dry bowl.
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Add in the sugar and beat on high speed.
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(It depends on the mixer, but beat it for about 10-15 minutes.)
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Keep beating it until it's thick and creamy and looks like the photo on the right.
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This takes about 15 minutes with my hand mixer.
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Add the rice flour (no need to sift) and stir it in with the hand mixer turned off.
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When the flour is mixed in a bit, turn on the hand mixer to the lowest speed and mix for 30 seconds to 1 minute.
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Mix the batter one more time with a spatula, then pour the batter into the prepared baking pan, starting from the center.
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Use a spatula to spread the batter evenly, then drop the pan from a height of a few centimeters to get rid of any large air bubbles.
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Bake in a preheated oven at 180C for approximately 10 minutes.
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This photo shows a cake that was baked for 10 minutes.
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To keep it from shrinking, drop it onto the countertop from a height of about 30 cm.
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Next wrap the surface of the cake with plastic wrap.
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(Be careful not to burn yourself.)
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When it's completely cooled, take the cake out of the pan, and remove the plastic wrap.
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Don't worry if the cake sticks to the plastic wrap a bit.
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Because it is wrapped while it's hot, the cake absorbs steam and this makes it moist.
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Roll it up with lots of your favorite cream (fruit, jam, etc.)
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Spread it thicker on the side nearest you.
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Carefully roll up the cake, starting from the side closest to you.
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Wrap up the cake tightly in plastic wrap like a candy, tuck the ends underneath and chill it in the fridge.
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Cut it as thick as you like with a dry knife, and it's ready to serve.
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Roll up whatever you like in the cake.
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Please note that there is also rice flour for bread, but it cannot be used for this recipe.
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Use the cake flour type.
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I tried making this with joshinko, but the texture was a bit grainier than made with rice flour.
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Use superfine rice flour, if possible.
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One of the characteristics of rice flour is that it's richer than wheat flour in essential amino acids.
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It's also nice that you don't have to sift it.
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It's filling and they say it doesn't raise blood sugar levels easily.
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You can use either white sugar or light brown sugar, but don't reduce the sugar any more for this recipe.
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Increase the sugar up to a total of 36 grams, if you like!
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If you calculate 14 g sugar and 14 g rice flour per egg, you can make a larger sized cake using these proportions.
