Rice Flour Cake

Here is a simple recipe for a rice flour cake, which is excellent for both those following a gluten-free diet and those wanting to try something new!

Ingredients

• 200 g of rice flour
• 200 g of sugar
• 4 eggs
• 100 g of melted butter (or seed oil for a lighter version)
• 1 packet of gluten-free baking powder
• A pinch of salt
• Grated zest of 1 lemon (or orange if you prefer a different aroma)
• A bit of milk (optional, to soften the dough if it’s too thick)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. In a bowl, separate the yolks from the whites. Beat the whites to stiff peaks with a pinch of salt.
3. In another bowl, whip the yolks with the sugar until the mixture is fluffy and light.
4. Add the sifted rice flour and baking powder to the yolk mixture, stirring gently to avoid deflating it.
5. Mix in the lukewarm melted butter (or oil) and the grated lemon zest, stirring until smooth.
6. Add a bit of milk only if necessary, to make the batter softer, but without going overboard.
7. Gently fold in the beaten egg whites, mixing from the bottom up to keep the air in the batter and ensure the softness of the cake.
8. Pour the batter into a buttered and rice-floured pan (or lined with parchment paper).
9. Bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Let the cake cool before unmolding it, and dust it with powdered sugar before serving, if you wish.

Curiosity

Rice flour is widely used in Asian cuisine and is becoming increasingly popular in the West, particularly among people with gluten intolerance. This flour gives the cake a slightly different texture than wheat flour, making it more delicate and light.