Easy Roll Cake Sponge Made with Rice Flour - eggs

Method

• Take the eggs and the sugar and whip with a electric mixer until light and fluffy.
• Add in the flour and mix lightly on low speed with the electric mixer.
• Line the baking tray with parchment paper and then pour the batter into it.
• Smooth out the batter and tap the baking tray onto the work surface a couple of times to get rid of large bubbles.
• Bake for 8~9 minutes in a preheated oven at 190C.
• Once done, drop the tray from a height of 30 cm so that the cake doesn't shrink.
• Take the cake out of the tray.
• Cover with plastic wrap and cool.
• The cake is done!
• After that, spread on your favorite syrup and roll it up with whipped cream.
• I used two cakes in this picture!
• I recommend using maple syrup and whipped cream.
• You'll be completely satisfied.
• As a bonus: Divide the batter into halves bake in separate cake pans to make a short cake with no need to slice the cake in half.
• Bake them for about 20 minutes at 180C.
• By the way, here it is using a 15 cm cake pan.
• It's pretty tall, so you can probably make this in an 18 cm pan as well.