Soft rice flour and milk cake.
If you are looking for a dessert that combines maximum lightness with a delicate and wholesome 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 feel heavy. The special feature of this recipe is that you would never guess it’s gluten-free: thanks to the addition of a little potato starch in the batter, the cake remains incredibly soft. Unlike cakes made with rice flour alone, which often tend to crumble, this one keeps a perfect structure and a melt-in-the-mouth texture.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- 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 (about 200 g)
- 6 tbsp potato starch (about 50 g)
- 6 1/2 tbsp granulated sugar (about 80 g)
- 2 eggs
- 7 fl oz milk (about 200 ml)
- 6 tbsp vegetable oil (about 80 g)
- 4 tsp baking powder (about 16 g)
Tools
- 1 Baking dish 12×8 in
Steps for the rice flour and milk cake
In a large bowl, start by whisking the eggs with the granulated sugar. For this step you can use either electric beaters or a wire whisk, working the mixture for a few minutes.
Slowly pour in the milk at room temperature and the vegetable oil, continuing to whisk to incorporate the liquids well.Sift the rice flour, the potato starch and the baking powder. Mix thoroughly. The batter will be quite runny.
Butter and flour (or line with parchment paper) a rectangular pan about 12×8 in or a round pan 9–9.5 in and pour in the batter, leveling it well.Bake in a preheated conventional oven at 356°F for about 25 minutes if you use the rectangular pan; if you use a round pan you may need to extend the baking time. In any case, always perform the toothpick test before removing from the oven: if it comes out clean, the cake is ready.
Let the cake cool completely before removing it from the pan and, if you like, finish with a dusting of powdered sugar.
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Storage and tips
To customize the flavor of your cake, add aromatics (orange, lemon or vanilla) when you are whipping the sugar with the eggs: this way the fragrances will develop best during baking.
The cake keeps perfectly for 2–3 days under a glass cake dome or in an airtight container, maintaining its incredible softness.
