Rice Flour Sponge Cake (Pan di Spagna with Rice Flour)
Category: Desserts | Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 150g |
| Eggs | 5 |
| Sugar | 150g |
| Vanilla pod | 1 |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 9g |
| Fiber | 1g |
| Sugars | 15g |
Instructions:
-
Prepare the Eggs and Sugar:
Begin by placing the eggs at room temperature into the bowl of a stand mixer. Add the sugar and start mixing on a medium-high speed. Continue to whisk the mixture until it becomes light and fluffy, resembling soft peaks. The eggs should expand and the sugar should be fully incorporated into the mixture. -
Add Vanilla:
Once the egg and sugar mixture has reached the desired consistency, split the vanilla pod lengthwise. Scrape out the tiny seeds from the pod and add them to the egg mixture. Continue to mix for a few more seconds to evenly distribute the vanilla flavor, infusing the batter with a subtle, aromatic note. -
Incorporate the Rice Flour:
Sift the rice flour thoroughly to remove any lumps. Gently fold the sifted rice flour into the egg mixture. Be careful not to deflate the mixture; a gentle folding motion is key to maintaining the airiness of the batter. -
Prepare the Baking Pan:
Grease and flour a 24 cm (9.5 inch) round springform pan with rice flour. This will prevent the cake from sticking while ensuring that the batter doesnโt get trapped in the corners. -
Bake the Cake:
Pour the prepared batter into the center of the pan. Spread it evenly with a spatula to ensure an even rise during baking. Place the pan in the preheated oven at 180ยฐC (350ยฐF) and bake for 35-40 minutes. For the first 30 minutes, avoid opening the oven door to ensure that the sponge rises properly without deflating. -
Cool the Cake:
Once the cake is fully baked, remove the pan from the oven. Allow the sponge cake to cool in the pan for a few minutes before removing the sides of the springform pan. Let it cool completely on a wire rack before serving.
This light and fluffy Rice Flour Sponge Cake is perfect on its own, or as a base for layered cakes, or to serve with fresh fruit or whipped cream. The rice flour imparts a delicate texture, making this gluten-free treat a delicious choice for anyone with dietary restrictions. Enjoy!
