The sponge cake with rice flour is a soft dessert like a cloud that can be enjoyed plain or as a base for filled cakes. There are many versions with only potato starch, with corn starch, separating the yolks from the whites, adding milk and butter, while the one I propose today is based on rice flour which will make the dessert even taller and softer.
Discover other recipes with rice flour:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 1/4 cups gluten-free rice flour
- 3/4 cup gluten-free potato starch (or gluten-free corn starch)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup sunflower oil (or 1/2 cup soft butter)
- 3/8 cup water (or milk)
- 2 tsp gluten-free baking powder
- 1 vanilla bean
- 1 lemon (zest grated)
- 1 pinch salt
Tools
- 1 Stand Mixer (or electric whisk)
- 1 Pan – springform pan, 8 inches in diameter
Procedure
Sift the flour with the potato starch and baking powder.
In the bowl of the stand mixer, whisk the eggs with the sugar, aromas, and salt at high speed.
When the mixture has tripled, slowly add the oil or melted butter while continuing to whisk at medium speed.
Stop the machine and by hand, fold in the dry ingredients with a spatula using upward movements to maintain the airy consistency.
Alternate the addition of water or milk with the dry ingredients.
Pour into a pre-greased and floured pan with rice flour.
Bake in a preheated oven at 350°F for about 35 minutes. Do the toothpick test; if it doesn’t come out dry, continue baking for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with gluten-free powdered sugar.
WARNING: consult the Associazione Italiana Celiachia guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
It keeps for 4 days in a closed container.
It keeps for 4 days in a closed container.
It keeps for 4 days in a closed container.
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