For Beginners Rice Flour Sponge Cake
For Beginners Rice Flour Sponge Cake

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, for beginners rice flour sponge cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for For Beginners Rice Flour Sponge Cake. I tried making a no-fail sponge cake using rice flour. As long as you whip it properly you can't fail.

For Beginners Rice Flour Sponge Cake is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. For Beginners Rice Flour Sponge Cake is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have for beginners rice flour sponge cake using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make For Beginners Rice Flour Sponge Cake:
  1. Prepare 120 grams Rice flour (Joshinko)
  2. Prepare 4 Eggs
  3. Make ready 80 grams Sugar
  4. Make ready 6 drops ☆Vanilla oil
  5. Prepare 40 grams ☆Soy milk

Grease and dust a medium springform round cake tin. Put butter and milk In a small bowl and microwave until the butter melts. Sift flour over top of batter and fold it under with one of the beaters. Put batter in an UNGREASED baking pan or just lightly spray the pan, peferably a spring form.

Instructions to make For Beginners Rice Flour Sponge Cake:
  1. Line the cake pan with parchment paper. Sift the rice flour to get rid of lumps. Combine the ☆ ingredients and set aside.
  2. Combine the eggs and sugar and use a hand mixer to whip.
  3. Continue whipping even if you think it's done. If you see shiny bubbles like in the picture, continue whipping.
  4. Whip up from the bottom until the shiny bubbles are gone and the mixture becomes opaque. Preheat your oven to 170℃.
  5. Add the ☆ ingredients from the side of the bowl and mix. Add the rice flour.
  6. Use a whisk and mix from the bottom to the top in a circular motion. It's okay if you knead it, so take your time.
  7. Pour the dough into the paper-lined pan and heat in the preheated oven at 170℃ for 35 minutes.
  8. Once it finished baking remove from the pan and let cool.
  9. Once the outside has chilled, slowly remove the paper.
  10. Wrap and let sit in the refrigerator overnight and it's complete.
  11. You can change the amounts according to how many eggs you want to use. 1 Egg: 30 g rice flour, 20 g sugar, 10 g soy milk.
  12. For the baking time - 1 Egg: 20 minutes. 2 Eggs: 2 minutes. 3 Eggs: 30 minutes. 4 Eggs: 35 minutes. 5 Eggs: 40 minutes.
  13. For a sponge cake made with regular cake flour, check out this recipe.. - - https://cookpad.com/us/recipes/146364-tips-for-basic-sponge-cake

Cut through batter with a knife to remove air pockets. Immediately invert the pan; cool completely. Run a knife around side and center tube of pan. Remove cake to a serving plate. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.

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