This sponge cake is gluten-free and crumbly. I made this to use for chestnut cream (Mont Blanc) cake. I thought the crumbly texture worked well for the cake. It’s not soft and bouncy so it doesn’t work for a layered cake. It’s very easy to make. If you are looking for something in between a cake and a biscuit, this recipe is for you.
I’ll show you the step-by-step instructions but the shorter version of the recipe and a list of the ingredients are available at the bottom of this posting. Let’s begin!
- Pre-heat oven at 340 degrees F (170 degrees C)
2. Combine soymilk and oil very well in a bowl with a whisk
3. Add sugar and maple syrup and mix well
4. Add rice flour, potato starch and baking powder and mix well with a spatula
5. Pour the batter into a pan lined with a parchment paper. I wanted to make just one layer about a half inch thick so I used a 7 inch (18 centimeter) mold. If you are going to use a bigger pan or want to make a higher layer, you can double the portion.
6. Based for 20 minutes or so until it baked completely. The color remains white so be careful of overbaking.
7. When it cool down little bit, remove from the mold and let it completely cool down
I also used it to make a super quick strawberry short cake. It worked well too!
I hope you give it a try!
- 120 grams (about 1 cup) rice flour
- 27 grams (about ¼ cup) potato starch
- 10 grams (about 1½ teaspoons) baking powder
- ½ cup soy milk
- 2½ tablespoons neutral taste vegetable oil
- 1 tablespoon and 1 teaspoon maple syrup
- 1 tablespoon neutral taste sugar
- Pre-heat oven at 340 degrees F (170 degrees C)
- Mix soymilk and oil very well in a bowl with a whisk
- Add sugar and maple syrup and mix well
- Add rice flour, potato starch and baking powder and mix well with a spatula
- Pour the batter into a pan lined with a parchment paper
- Based for 20 minutes or so until it baked completely
Leave a Reply