The super soft plumcake with rice flour is a gluten-free and lactose-free breakfast cake. 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 few and simple ingredients that 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. Speaking of super soft gluten-free cakes, I recommend trying the Soft Lemon Cake, the Stuffed Orange Chiffon Cake and the Margherita Cake with Rice Flour.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10Slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 teaspoon cream of tartar (gluten-free)
- 120 g sugar
- 1/3 cup extra virgin olive oil
- 1 lemon (zest grated)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder (gluten-free)
- 1 1/4 cups rice flour (gluten-free)
- 1/3 cup potato starch (gluten-free)
- 3 1/2 tablespoons water
Tools
- 2 Bowls
- 1 Mixer
- 1 Plumcake Mold
- 1 Spatula
- 1 Grater
Steps
Separate the 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 parts.
Beat the yolks with the remaining sugar.
When the mixture is light and frothy, lower the speed and add the oil in a stream.After finishing the oil, add the grated lemon zest, vanilla extract, baking powder, and flour sifted with potato starch alternating with water.
Add the egg whites in several times, mixing from bottom to top to avoid deflating the mixture.
Mix well and pour the mixture into a 12×5 inch plumcake mold previously buttered or oiled.
Bake in a preheated static oven at 350°F (180°C) for 40 minutes.
Remove from oven and let cool.
Unmold and sprinkle with powdered sugar.
Tips
Keeps soft for up to 5 days.
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