The super soft plumcake with rice flour is a breakfast cake gluten-free and lactose-free. This plumcake is made with extra virgin olive oil, with a delicate and light taste suitable for the whole family. It has a light texture like a cloud and is made with a few simple ingredients we have in the pantry, rice flour, potato starch, eggs, and sugar without any industrial mix. It can be enriched with dark chocolate chips or raisins. Keeping with the theme of super soft gluten-free desserts, I recommend trying the Soft Lemon Cake, the Filled Orange Chiffon Cake, and the Margherita Cake with Rice Flour.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 tsp cream of tartar (gluten-free)
- 4.2 oz sugar
- 1/3 cup extra virgin olive oil
- 1 lemon (zest grated)
- 1 tsp vanilla extract
- 1 tsp baking powder (gluten-free)
- 5.3 oz rice flour (gluten-free)
- 1.8 oz potato starch (gluten-free)
- 3.5 tbsp water
Tools
- 2 Bowls
- 1 Mixer
- 1 Plumcake mold
- 1 Spatula
- 1 Grater
Steps
Separate the egg yolks from the whites. Start beating the whites with an electric mixer at maximum speed. As soon as they start to foam, add the cream of tartar. Beat for 2 minutes then add half of the sugar in two batches.
Beat the yolks with the remaining sugar.
When the mixture is light and frothy, reduce the speed and add the oil slowly.After the oil is finished, add the grated lemon zest, vanilla extract, baking powder, and the flour sifted with potato starch alternating with water.
Add the egg whites in several batches, mixing from bottom to top to not deflate the mixture.
Mix well and pour the mixture into a 12X5 inch plumcake mold previously greased or oiled.
Bake in a preheated static oven at 350°F for 40 minutes.
Remove from oven and let cool.
Unmold and dust with powdered sugar.
Tips
It stays soft for up to 5 days.
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