Line the baking pan with kitchen parchment paper. Preheat the oven to 180 degrees Celsius.
Separate the egg yolks from the whites. Put about half of the sugar into the egg whites and beat until stiff peaks form.
Put the remaining sugar in the egg yolks. Without washing the beaters from Step 2, use them to beat the yolks until white and creamy.
Add a dollop of the egg whites to Step 3 and mix together. Add the rice flour and vanilla oil and mix together. The rice flour won't form gluten, so you can use an electric mixer to do this.
Add a dollop of egg whites into Step 4 and mix together. Divide the remaining egg whites into 2 portions and mix in one at a time. At this time, it'd be easier to use a spatula.
Pour into the pan from Step 1. Smooth the surface and tap on the sides of the pan to remove bubbles from the batter.
Bake in the oven at 180℃ for 10 minutes.
Remove from the pan and cover with plastic when it has cooled a bit. The surface will remain moist, so when you roll up the cream, you won't need to use syrup.
Add the sugar to the heavy cream and beat until stiff.
Put the cream on the cake, making the part closer to you thicker. Roll up with some strawberries inside. Use only a bit of cream on the edges and the other end of the cake.
Put the seam of the roll on the bottom, wrap with plastic wrap, and let chill in the refrigerator. If you let it chill for at least 15 minutes, it'll be easier to cut.
When you cut it, it will look like this. If this is your first time, it's easier with just cream.
Story Behind this Recipe
I've recently gotten into making sweets with rice four. I bought a new roll cake pan and I wanted to try.
If you wrap the cake tightly with plastic wrap after baking, the surface will come off when you remove the plastic wrap, but it's prettier this way. If the surface is not moist, the cake will absorb the moisture from the cream, and the cream will be reduced when you eat it. It will look rather sad (cries).