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Gluten-Free Sponge Cake Recipe Using Rice Flour

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Delicious & Gluten Free Simple Gluten Free Sponge Cake
Delicious & Gluten Free Simple Gluten Free Sponge Cake from www.deliciousandglutenfree.com

Description

Sponge cake is a popular dessert made from basic ingredients such as flour, eggs, sugar, and butter. However, traditional sponge cake recipes are not suitable for people with gluten intolerance. Fortunately, you can still enjoy a delicious sponge cake without gluten by using rice flour as a substitute. This gluten-free sponge cake recipe is easy to make, and it has a light, fluffy texture that will melt in your mouth.

Prep Time

The prep time for this gluten-free sponge cake recipe is approximately 20 minutes.

Cook Time

The cook time for this gluten-free sponge cake recipe is approximately 30 minutes.

Ingredients

For this gluten-free sponge cake recipe, you will need the following ingredients:
  • 1 cup of rice flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 eggs
  • 1 cup of sugar
  • 1/4 cup of milk
  • 1/4 cup of vegetable oil
  • 1 teaspoon of vanilla extract

Equipment

For this gluten-free sponge cake recipe, you will need the following equipment:
  • 1 mixing bowl
  • 1 hand mixer or stand mixer
  • 1 9-inch round cake pan
  • Parchment paper
  • Cooking spray

Method

Here are the steps to follow to make this gluten-free sponge cake recipe:
  1. Preheat your oven to 350°F.
  2. Grease the bottom and sides of your 9-inch round cake pan with cooking spray.
  3. Line the bottom of the pan with parchment paper.
  4. In a mixing bowl, whisk together the rice flour, baking powder, and salt.
  5. In a separate mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy.
  6. Add the milk, vegetable oil, and vanilla extract to the egg mixture and mix until well combined.
  7. Sift the dry ingredients into the wet mixture and fold gently using a spatula until the batter becomes smooth.
  8. Pour the batter into the prepared cake pan and smooth out the top using a spatula.
  9. Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Remove the cake from the pan and let it cool completely on a wire rack before serving.

Notes

  • Make sure to use gluten-free rice flour to avoid any cross-contamination with gluten.
  • You can use any type of milk or oil for this recipe, but make sure they are at room temperature.
  • You can add lemon zest or orange zest to the batter for extra flavor.
  • You can dust the finished cake with powdered sugar or serve it with whipped cream and fresh berries.

Nutrition Info

This gluten-free sponge cake recipe makes 8 servings. Each serving contains approximately:
  • Calories: 237
  • Carbohydrates: 36g
  • Protein: 3g
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 93mg
  • Sodium: 177mg
  • Potassium: 77mg
  • Fiber: 0g
  • Sugar: 26g
  • Vitamin A: 170IU
  • Calcium: 39mg
  • Iron: 1mg

Recipe Tips

  • Make sure to measure your ingredients carefully, especially the rice flour, to ensure the right texture of the cake.
  • Don't overmix the batter, or the cake will become tough and dense.
  • Let the cake cool completely before frosting or decorating it.
  • You can store the cake in an airtight container at room temperature for up to 3 days.

Enjoy this delicious gluten-free sponge cake recipe with your family and friends!


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