Rice Flour Cake: A Delightful Gluten-Free Dessert
This Rice Flour Cake is a delicate and airy dessert that combines the richness of sour cream with the subtle flavor of rice flour. It’s a perfect choice for those seeking a gluten-free treat that’s both light and flavorful. This cake is simple to make and will surely impress your guests with its moist, tender texture. With just the right touch of lemon zest and a slight sweetness, this cake is a great addition to any gathering or as a delightful treat with afternoon tea.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 210g |
| Potato starch (cornstarch) | 100g |
| Sugar | 180g |
| Eggs | 155g |
| Sour cream | 200g |
| Lemon zest | 1 lemon |
| Baking powder | 16g |
Instructions:
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Prep the Dry Ingredients: Begin by sifting the rice flour, potato starch, and baking powder together through a fine mesh sieve. This step is important to eliminate any lumps and to ensure a smooth batter.
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Prepare the Eggs: In a separate bowl, break the eggs (make sure they are at room temperature). Use a hand mixer or a stand mixer fitted with a whisk attachment to beat the eggs. Gradually add the grated zest of one lemon, followed by the sugar, adding it a little at a time to help it dissolve and aid in the volume increase. Continue whisking until the mixture becomes light, fluffy, and pale—this should take about 4-5 minutes.
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Add the Sour Cream: Slowly incorporate the sour cream, ensuring it is also at room temperature. Add it gradually to avoid deflating the whipped eggs. Keep mixing until the batter becomes light and airy again, about 2-3 minutes.
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Combine Wet and Dry Ingredients: With the mixer running on low speed, slowly add the sifted dry ingredients, one spoonful at a time. Make sure to mix until fully incorporated, but don’t overwork the batter to keep it light and fluffy.
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Prepare the Pan: Grease and flour a 24cm round cake pan, using rice flour for a gluten-free option. Once the pan is ready, pour the batter into the pan, smoothing out the surface with a spatula to ensure even baking.
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Bake: Place the cake in a preheated oven at 180°C (350°F) and bake for approximately 35-40 minutes. You can check if the cake is done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
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Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, the cake is ready to be sliced and served.
Serving Suggestions:
- Dust with powdered sugar or top with a light glaze for added sweetness.
- Pair with fresh berries or a dollop of whipped cream for an extra special touch.
- This cake is perfect for a gluten-free afternoon tea or as a light dessert to finish off a delicious meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Sugars | 18g |
| Fat | 12g |
| Fiber | 1g |
| Sodium | 50mg |
This Rice Flour Cake is a lovely, moist dessert that showcases the versatility of rice flour in gluten-free baking. The addition of sour cream makes the cake incredibly moist, while the lemon zest brings a refreshing zing that balances out the sweetness. Whether you are hosting a special occasion or simply treating yourself, this cake is sure to become a favorite in your dessert repertoire.
