The sponge cake is one of the most famous preparations in pastry, made with eggs, flour, sugar, and starch, ideal for cooking soft cakes and well-aerated ones. Today, I made it using organic rice flour, and the result is light, spongy, and delicate. The sponge cake with rice flour does not contain yeast; you need to whip the eggs with sugar for a long time to incorporate plenty of air, making it very airy and suitable for preparing filled cakes with fruit, cream, and delicious fillings.
Make sure to add the flour only after sifting it, as this process will also help the sponge cake with rice flour to rise well, but let’s move to the kitchen for the preparation!
Oh, and if you want to fill the sponge cake, HERE are many recipes for creams of various flavors!
The rice flour is simply obtained from the milling of rice.
It’s an excellent flour from a nutritional standpoint, but it has a low propensity for rising due to its low protein content..
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications or sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are the variations of the sponge cake recipes:
Chocolate Sponge Cake;
Sponge Cake with Whole Flour;
Classic Sponge Cake;
Gluten-Free Sponge Cake.
SPONGE CAKE WITH RICE FLOUR
The ASI kitchen
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 7-inch PAN
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sponge Cake with Rice Flour
- 3 Eggs (at room temperature)
- 0.75 cup superfine rice flour (Almaverde Bio for me)
- 0.4 cup Sugar
- 1 teaspoon Vanilla extract
Tools for Sponge Cake with Rice Flour
- Baking Sheet
- Pan
Preparation of Sponge Cake with Rice Flour
With the stand mixer, whip the eggs with the sugar for about 10 minutes.
The mixture will become light and very frothy, and if you lift a spoonful, it will fall back in ribbons!
RECIPE → CHOCOLATE SPONGE CAKE
Add the vanilla extract (HERE) and the flour in parts: I added it in 3 parts!
Always mix from the bottom up to incorporate air and not deflate the already prepared soft mixture.
Butter and flour the pan (or line it with parchment paper) and pour in the mixture of eggs, sugar, and rice flour.
Bake in a preheated oven at 356°F (180°C) for about 20/25 minutes depending on your appliance characteristics.
Once baked (always do the toothpick test: insert it at the center of the sponge cake; it should come out dry and clean), let it cool before unmolding it.
Here is the sponge cake with rice flour ready for excellent cakes to fill with creams and fresh fruits… Enjoy!
Annalisa
Tips and Notes
Rice flour is obtained, as the name suggests, from finely ground rice; it is thus a pure starch, a gluten-free food perfect for those with celiac disease.
Rice flour can replace wheat flour and is very suitable for doughs for many courses such as first courses, desserts, and small pastries.
It is also used as a thickener for preparing soups and can replace wheat flour to cook bechamel sauce or puddings and is also excellent for breading foods before frying.
You might also be interested in How to Make Number-Shaped Cakes
