How to make delicious soft and smooth sponge cake from rice flour without an oven

How to Make Sponge Cake from Rice Flour

• 1

  Mix egg yolk mixture

  Separate the egg whites from the yolks.

  Note:

  Keep the eggs at room temperature. If you store the eggs in the refrigerator, let them come to room temperature before baking. The egg whites must not mix with the yolks, fats, or any other impurities.

  Use a microwave or steam to melt 40g of unsalted butter.

  In a bowl, add 3 egg yolks, 120ml of unsweetened fresh milk, 40g of melted unsalted butter, and stir the mixture well.

  
• 2

  Mix the cake flour

  Sift rice flour into the egg and milk bowl little by little, stirring well and then continue to sift in and mix until all 120g of rice flour is used.

  Pass the flour mixture through a sieve several times for a smooth flour, add 1ml of vanilla extract, and then mix the mixture well.

  

  
• 3

  Whip the egg whites

  In a bowl, add 3 egg whites and a pinch of salt. Use a hand mixer to beat at low speed until the eggs start to foam like soap.

  When large bubbles appear, add 25g of sugar, beating at low speed until the sugar dissolves. After 30 seconds of beating, add the second portion of sugar (25g) and continue beating at low speed.

  When adding the final 20g of sugar to the egg whites, beat at high speed until the egg whites are soft and fluffy, with a creamy texture, elastic, shiny, and smooth, and form soft peaks. Then reduce the speed and beat for an additional 1-2 minutes. The peaks should bend when the whisk is lifted.

  Tip: You should divide the sugar into 3 portions and gradually beat it with the egg whites for more even dissolving.

  

  
• 4

  Mix flour with egg whites

  Add 1/4 of the whipped eggs to the sifted egg and milk mixture.

  When mixing the ingredients together, you should fold gently (mixing in a way that scoops from the bottom of the bowl upwards in one direction) and avoid mixing too vigorously to prevent breaking too many air bubbles, which will cause the cake not to rise well. Just mix until the flour is well incorporated into the egg mixture.

  Tip:

  Folding the flour will help retain the air bubbles, minimizing the risk of over-mixing which can cause the eggs to separate. Additionally, folding helps the flour to not clump and makes mixing quicker and more even. To make cakes that use egg whites for rising, you need to fold the batter gently.

  Then, blend the mixture you just mixed into the remaining whipped eggs. Fold gently and evenly.

  
• 5

  Pour into the mold

  Grease the bottom and sides of the mold to prevent sticking. You can also line the mold with parchment paper. Then pour the cake mixture into about 1/2 of the mold, gently tap the mold to remove any large air bubbles if present inside.

  Cover the mold tightly with a lid or aluminum foil.

  
• 6

  Steaming the cake

  Prepare a pot of boiling water, place the cake in to steam over medium heat for about 35 – 40 minutes until the cake is cooked.

  Tip:

  You can use a skewer to poke into the cake and then pull it out. If the skewer comes out dry, the cake is done; if it comes out wet and sticky with batter, you need to steam it a bit longer.

  
• 7

  Final product

  The rice flour sponge cake does not require an oven, is delicious, soft, and fluffy with a moderate sweetness that is very appealing with a beautiful yellow color. Enjoy it right away!