Soft cake with rice flour and milk.
If you’re looking for a dessert that combines maximum lightness with a delicate and genuine flavor, this cake is the ideal solution. Made with rice flour, it is naturally gluten-free and perfect for those who want a breakfast or snack that doesn’t weigh you down. The peculiarity of this recipe is that you absolutely can’t tell it’s gluten-free: indeed, thanks to the addition of a little potato starch in the batter, the cake remains incredibly soft. Unlike cakes that use only rice flour, which often tend to crumble, this one maintains a perfect structure and a melt-in-your-mouth consistency.
Come with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Rice Flour and Milk Cake
- 1 2/3 cups rice flour
- 1/3 cup potato starch
- 2/3 cup granulated sugar
- 2 eggs
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 tbsp baking powder
Tools
- 1 Baking Dish 12×8 inches
Steps for the Rice Flour and Milk Cake
In a large bowl, start beating the eggs with the granulated sugar. For this step, you can use either an electric mixer or a hand whisk, working the mixture for a few minutes.
Gradually pour in the milk at room temperature and the vegetable oil, continuing to mix with the whisk to incorporate the liquids well.Sift the rice flour, potato starch, and baking powder. Mix well. The batter will be very liquid.
Grease and flour (or line with parchment paper) a rectangular pan of 12×8 inches or a round pan of 9-10 inches and pour the batter into it, leveling it well.Bake in a preheated static oven at 356°F for about 25 minutes if using the rectangular pan; if using a round pan, it may be necessary to extend the baking time. In any case, always do the toothpick test before removing it from the oven: if it comes out dry, the cake is ready.
Let the cake cool completely before removing it from the pan and, if desired, finish with a dusting of powdered sugar.
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Storage and Tips
To customize the flavor of your cake, you can add aromas (orange, lemon, or vanilla) right when you work the sugar with the eggs: in this way, the scents will best release during baking.
The cake keeps perfectly for 2-3 days under a glass dome or in an airtight container, maintaining its incredible softness.
