For Beginners Rice Flour Sponge Cake

Name: For Beginners Rice Flour Sponge Cake
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Rice flour (Joshinko); 4 Eggs; 80 grams Sugar; 6 drops ☆Vanilla oil; 40 grams ☆Soy milk

cookpad.japan @cookpad_jp

I tried making a no-fail sponge cake using rice flour.

As long as you whip it properly you can't fail. Take your time and please whip it well.
You can use milk in place of soy milk. Recipe by Otometeo

I tried making a no-fail sponge cake using rice flour.

As long as you whip it properly you can't fail. Take your time and please whip it well.
You can use milk in place of soy milk. Recipe by Otometeo

cookpad.japan @cookpad_jp

I tried making a no-fail sponge cake using rice flour.

As long as you whip it properly you can't fail. Take your time and please whip it well.
You can use milk in place of soy milk. Recipe by Otometeo

I tried making a no-fail sponge cake using rice flour.

As long as you whip it properly you can't fail. Take your time and please whip it well.
You can use milk in place of soy milk. Recipe by Otometeo

Saved

Ingredients

6 servings

120 gramsRice flour (Joshinko)
4Eggs
80 gramsSugar
6drops ☆Vanilla oil
40 grams☆Soy milk

Saved

Steps

1

Line the cake pan with parchment paper. Sift the rice flour to get rid of lumps. Combine the ☆ ingredients and set aside.
2

Combine the eggs and sugar and use a hand mixer to whip.
3

Continue whipping even if you think it's done. If you see shiny bubbles like in the picture, continue whipping.
4

Whip up from the bottom until the shiny bubbles are gone and the mixture becomes opaque. Preheat your oven to 170℃.
5

Add the ☆ ingredients from the side of the bowl and mix. Add the rice flour.
6

Use a whisk and mix from the bottom to the top in a circular motion. It's okay if you knead it, so take your time.
7

Pour the dough into the paper-lined pan and heat in the preheated oven at 170℃ for 35 minutes.
8

Once it finished baking remove from the pan and let cool.
9

Once the outside has chilled, slowly remove the paper.
10

Wrap and let sit in the refrigerator overnight and it's complete.
11

You can change the amounts according to how many eggs you want to use. 1 Egg: 30 g rice flour, 20 g sugar, 10 g soy milk.
12

For the baking time - 1 Egg: 20 minutes. 2 Eggs: 2 minutes. 3 Eggs: 30 minutes. 4 Eggs: 35 minutes. 5 Eggs: 40 minutes.
13

For a sponge cake made with regular cake flour, check out this recipe..
https://cookpad.wasmer.app/us/recipes/146364-tips-for-basic-sponge-cake

Tips for Basic Sponge Cake