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Rice Sponge Cake Recipe

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Sponge Cake Recipe Using Rice Flour
Sponge Cake Recipe Using Rice Flour from caritas-design.blogspot.com

Description

Rice sponge cake is a light, fluffy and delicate cake that is perfect for dessert, tea time or any special occasion. The cake has a unique texture, thanks to the use of rice flour, which gives it a spongy and airy feel. This recipe is easy to make and requires basic ingredients that are easily available in your pantry.

Prep Time

The preparation time for this rice sponge cake recipe is around 20 minutes.

Cook Time

The cooking time for this cake recipe is approximately 45 minutes.

Ingredients

The ingredients required for this rice sponge cake recipe are:
  • 3 large eggs
  • 1 cup of granulated sugar
  • 1 cup of rice flour
  • 1 teaspoon of baking powder
  • 1/2 cup of whole milk
  • 1/4 cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

Equipment

You will need the following equipment:
  • A large mixing bowl
  • An electric mixer
  • A cake pan (8-inch)
  • Parchment paper
  • A wire rack

Method

Follow these steps to make the perfect rice sponge cake:
  1. Preheat the oven to 350°F (180°C) and line the cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy.
  3. Add the rice flour, baking powder, salt, milk, oil, and vanilla extract to the egg mixture and whisk until well combined.
  4. Pour the batter into the prepared cake pan and smooth the surface with a spatula.
  5. Bake the cake for 45 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  7. Transfer the cake onto a wire rack and let it cool completely.
  8. Serve the rice sponge cake with whipped cream or your favorite frosting.

Notes

  • Make sure to beat the eggs and sugar until pale and fluffy, as this will ensure a light and airy cake.
  • Do not overmix the batter, as this can result in a tough cake.
  • You can substitute the whole milk with almond milk or any other non-dairy milk.
  • You can add lemon or orange zest to the batter for a citrusy twist.

Nutrition Info

This rice sponge cake recipe yields 8 servings. Each serving contains:
  • Calories: 249
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 41g
  • Sugar: 28g
  • Fiber: 0g
  • Cholesterol: 70mg
  • Sodium: 126mg

Recipe Tips

  • Make sure to use fresh eggs, as this will ensure a better rise and texture.
  • Grease the cake pan with oil or butter before lining it with parchment paper, as this will prevent sticking.
  • Let the cake cool completely before slicing it, as this will prevent it from falling apart.
  • Store the rice sponge cake in an airtight container at room temperature for up to 3 days.

Enjoy your delicious and fluffy rice sponge cake!


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