I just made the cake and followed the recipe exactly and it came out perfect! so fluffy and light. I'm going to pair it with a strawberry compote on the top. Thank you so much for the recipe
Fantastic recipe. Thank you. I wish I could replace the baking powder with a healthier option. I'm making it again for my son's birthday tomorrow and I will be frosting it this time. Wish me luck 😁😁
Hello! I know that feeling. Regrettably, I also could not find a natural substitute for baking powder, that would give the same leavening. I’m sure your cake will turn out beautiful. Thank you for your wonderful comment & a blessed birthday to your son!
I have made this today for my client. It just came out awesome, super soft. I thank you a lot. Thousand love for you. Do you have any vanilla and chocolate sponge cake recipe ?
Hello! Thanks for sharing! So marvellous you liked it. You might also like my Genoise sponge or chocolate zucchini cake (links below). Wow, a thousand love? Received wholeheartedly! 🥰 thesugarcrumble.com/easy-genoise-strawberry-shortcake/ thesugarcrumble.com/chocolate-zucchini-cake/
Hello! Glad you enjoyed the recipe. Frankly I have not tried. Corn flour apparently can give a softer crumb in cakes but I think it tends to absorb more moisture so you may have to look at adjusting the flour portion. In the spirit of adventure, try and please let me know if it works!
Thanks for such delicious recipe 😍 Can I use 1tsp of white vinegar instead baking powder? Once As I read that white vinegar can take the role of baking powder 😊
Hello! Thanks for the kind remarks. I have not tried but I think it’s possible as vinegar is acidic. I’m not sure of the proportion though. Some baking literature also says it should be combined with baking soda. I hope the substitution works and your cake turns out amazing 😊
Hello! Frankly I have not tried using these substitutes so am not in a position to advise. However I do know that certain non sugar sweeteners can be used to whip up equally good meringues and I’m now curious to try. Do let me know how it goes with your substitute ingredients. Cheering for you in your baking adventure!
Hello, yes I do. I used this rice flour sponge to make a Putu Piring cake and blogged it as part of my Putu Piring cake post. You can check it out at this link: thesugarcrumble.com/putu-piring-cake/
Hello! Is it possible to swap the caster sugar for a unrefined jaggery powder or raw organic sugar or coconut sugar? Also do we need to grease the pan while lining with parchment?
Hi! I have not tried this with raw or coconut sugar but I think it may be possible with raw caster sugar. I would try fine raw caster sugar which will dissolve more quickly so that the meringue is not easily over-whipped. The sponge cake may also have a slightly more butterscotch color using raw sugar. For the tin, I simply lined with parchment and did not grease. Hope this helps!
@@theSugarCrumble I made it! I used an unrefined organic sugar that is quite fine, similar in texture to caster. I followed everything else exactly. It's amazing! No one could make out its gluten free, none of the complicated flours/starches too! There is one doubt though. The cake sank just very very slightly in the middle. Only I could make out. Let's say just 3-5%. But that didn't really affect the texture. The taste was great, just a 2-3 % bitter I would say. Is there anything I can do better to avoid these points?
Yayy!! Happy to hear this! The slight bitter may just be from the type of raw sugar that is used. The little cake depression could be because of the sudden change in temperature when it was taken out from the oven. Perhaps once the heat is turned off, leave it in the oven with the door slightly ajar for a couple of minutes, then take it out and cool upside down immediately. Hopefully that will keep the cake beautiful and risen. I’ll definitely try raw sugar next time I make this. Thank you for sharing!
Hello! I usually measure in cups/tbsp but for sponge cake recipes, I find it is good to be accurate in measuring the ingredients as it helps to get that perfect rise. If you wish to use cups/tbsp measurement, try using this baking converter. Hope this helps & happy baking 😊 www.weekendbakery.com/cooking-conversions/
Hello! Happy New Year! I have not tried with blueberries yet. I think it will make the cake heavier but so long as the batter is not overwhipped/ deflated and the berries are gently stirred in at the end, i think it may be possible. Baking is always an adventure. Try!
Hello! Happy New Year. I usually use the Erawan rice flour from Thailand. shopee.sg/product/254753508/7438417047?gbraid=0AAAAADPpRQTusLDwfMnDkuxqYqQXdx1gI&gclid=CjwKCAiA-8SdBhBGEiwAWdgtcP17dYOcWw2IsqpoiCQIk2T0a8uMmKPmRbUXixArW8IoU8hJVheK7hoCsPkQAvD_BwE
Hello! This rice flour cake uses a little oil (and no butter) so it does keep fresh and soft, refrigerated. Of course it must be stored airtight and best to consume within 1-2 days otherwise it will also start to lose moisture and harden.
😔Oh dear, I’m so sorry to hear this. Perhaps if you can share more, we can troubleshoot together. Some of the more usual reasons when my cake didnt rise was because I overwhipped the meringue or overmixed the batter, although a couple of times was because I simply forgot the baking powder! If you do try again, please let me know how it goes!
Haha I love ASMR vids but my lovely family is a noisy one so no way I can turn on the sound! Thanks for watching the vid and saying it looks tasty cause it is! Maybe watch it with subs and turn on your own playlist? And if you do try the recipe, hope it turns out amazing. Cheers!
Do you know, using this recipe I make gluten free chocolate cake and red velvet cakes😅... I just count the eggs and measure all the ingredients according to eggs 😊
@@theSugarCrumble you used 3 eggs here and when I make 1 kg cake for my clients I add one more egg with multiply the dry and wet ingredients with eggs like you added 90 grams for 3 eggs, so I add 120 grams. For chocolate cake, I eliminate 30grams from 120 g of rice flour and add 30 grams of cocoa powder.
Hello. I have not tried this particular substitution. Just thinking aloud, unlike milk, lemon juice is acidic and could alter the balance with the baking powder affecting the rise of the sponge. Hope this helps.
really thank you for your useful knowledge about making a cake, I have the same idea, want to bring you healthy keto bakery products - ketofoodsbyquinn
I just made the cake and followed the recipe exactly and it came out perfect! so fluffy and light. I'm going to pair it with a strawberry compote on the top. Thank you so much for the recipe
Wow, sounds amazing! Thank you for sharing!!
Great video and recipe!! Loved it!
Glad you enjoyed it. Thank you!
Fantastic recipe. Thank you. I wish I could replace the baking powder with a healthier option. I'm making it again for my son's birthday tomorrow and I will be frosting it this time. Wish me luck 😁😁
Hello! I know that feeling. Regrettably, I also could not find a natural substitute for baking powder, that would give the same leavening. I’m sure your cake will turn out beautiful. Thank you for your wonderful comment & a blessed birthday to your son!
I have made this today for my client. It just came out awesome, super soft. I thank you a lot. Thousand love for you. Do you have any vanilla and chocolate sponge cake recipe ?
Hello! Thanks for sharing! So marvellous you liked it. You might also like my Genoise sponge or chocolate zucchini cake (links below). Wow, a thousand love? Received wholeheartedly! 🥰
thesugarcrumble.com/easy-genoise-strawberry-shortcake/
thesugarcrumble.com/chocolate-zucchini-cake/
thanks for sharing the recipe
even I m going to make it today
This looks beautiful and so tasty, great video!
Thanks Sue!
A fantastic recipe! Would it be possible to replace the rice flour with another gluten free flour such as nixtamalized corn flour?
Hello! Glad you enjoyed the recipe. Frankly I have not tried. Corn flour apparently can give a softer crumb in cakes but I think it tends to absorb more moisture so you may have to look at adjusting the flour portion. In the spirit of adventure, try and please let me know if it works!
Can I use stevia sugar instead of regular sugar in meringue?
Hello! I have not used stevia sugar in my meringue before so I can’t advise. I understand stevia sugar may have a bitter aftertaste.
Thanks for such delicious recipe 😍
Can I use 1tsp of white vinegar instead baking powder?
Once As I read that white vinegar can take the role of baking powder 😊
Hello! Thanks for the kind remarks. I have not tried but I think it’s possible as vinegar is acidic. I’m not sure of the proportion though. Some baking literature also says it should be combined with baking soda. I hope the substitution works and your cake turns out amazing 😊
Layer that with some mascarpone icing and strawberries, so good.
Sounds delicious !
Can i use plain Greek yogurt instead of milk & oil? And also 0 calorie sweetener to replace sugar?
Hello! Frankly I have not tried using these substitutes so am not in a position to advise. However I do know that certain non sugar sweeteners can be used to whip up equally good meringues and I’m now curious to try. Do let me know how it goes with your substitute ingredients. Cheering for you in your baking adventure!
I can’t find this recipe online~ do you have a written out version?
Hello, yes I do. I used this rice flour sponge to make a Putu Piring cake and blogged it as part of my Putu Piring cake post. You can check it out at this link:
thesugarcrumble.com/putu-piring-cake/
Hello! Is it possible to swap the caster sugar for a unrefined jaggery powder or raw organic sugar or coconut sugar? Also do we need to grease the pan while lining with parchment?
Hi! I have not tried this with raw or coconut sugar but I think it may be possible with raw caster sugar. I would try fine raw caster sugar which will dissolve more quickly so that the meringue is not easily over-whipped. The sponge cake may also have a slightly more butterscotch color using raw sugar. For the tin, I simply lined with parchment and did not grease. Hope this helps!
@@theSugarCrumble I made it! I used an unrefined organic sugar that is quite fine, similar in texture to caster. I followed everything else exactly. It's amazing! No one could make out its gluten free, none of the complicated flours/starches too! There is one doubt though. The cake sank just very very slightly in the middle. Only I could make out. Let's say just 3-5%. But that didn't really affect the texture. The taste was great, just a 2-3 % bitter I would say. Is there anything I can do better to avoid these points?
Yayy!! Happy to hear this! The slight bitter may just be from the type of raw sugar that is used. The little cake depression could be because of the sudden change in temperature when it was taken out from the oven. Perhaps once the heat is turned off, leave it in the oven with the door slightly ajar for a couple of minutes, then take it out and cool upside down immediately. Hopefully that will keep the cake beautiful and risen.
I’ll definitely try raw sugar next time I make this. Thank you for sharing!
hi, are there specific conversions from grams to cups/tbsp for this recipe? :D
Hello! I usually measure in cups/tbsp but for sponge cake recipes, I find it is good to be accurate in measuring the ingredients as it helps to get that perfect rise. If you wish to use cups/tbsp measurement, try using this baking converter. Hope this helps & happy baking 😊
www.weekendbakery.com/cooking-conversions/
I would love to make the cake but b4 I do, I'm just wondering if you are using "glutinous rice flour" or just "rice flour" , cake looks great 🙂
Hi! Thanks for your question. It’s just rice flour. Happy baking! 😊
Can I add some fresh blueberries or will it make it fall apart?
Hello! Happy New Year! I have not tried with blueberries yet. I think it will make the cake heavier but so long as the batter is not overwhipped/ deflated and the berries are gently stirred in at the end, i think it may be possible. Baking is always an adventure. Try!
What rice flour do you use? Brand?
Hello! Happy New Year. I usually use the Erawan rice flour from Thailand.
shopee.sg/product/254753508/7438417047?gbraid=0AAAAADPpRQTusLDwfMnDkuxqYqQXdx1gI&gclid=CjwKCAiA-8SdBhBGEiwAWdgtcP17dYOcWw2IsqpoiCQIk2T0a8uMmKPmRbUXixArW8IoU8hJVheK7hoCsPkQAvD_BwE
Thank You@@theSugarCrumble
Does it get hard when refrigerated?
Hello! This rice flour cake uses a little oil (and no butter) so it does keep fresh and soft, refrigerated. Of course it must be stored airtight and best to consume within 1-2 days otherwise it will also start to lose moisture and harden.
I made a Putu Piring cake with it. I made it a day ahead and kept the cake cling wrapped, chilled before frosting and it stored just fine.
My cake won't rise and I follow everything 😢
😔Oh dear, I’m so sorry to hear this. Perhaps if you can share more, we can troubleshoot together. Some of the more usual reasons when my cake didnt rise was because I overwhipped the meringue or overmixed the batter, although a couple of times was because I simply forgot the baking powder! If you do try again, please let me know how it goes!
great job looks so tasty but really hate the back ground music
Haha I love ASMR vids but my lovely family is a noisy one so no way I can turn on the sound! Thanks for watching the vid and saying it looks tasty cause it is! Maybe watch it with subs and turn on your own playlist? And if you do try the recipe, hope it turns out amazing. Cheers!
Do you know, using this recipe I make gluten free chocolate cake and red velvet cakes😅...
I just count the eggs and measure all the ingredients according to eggs 😊
Wow that’s awesome. Measuring ingredients according to eggs? I’d like to learn that - how does that work? 😄
@@theSugarCrumble you used 3 eggs here and when I make 1 kg cake for my clients I add one more egg with multiply the dry and wet ingredients with eggs like you added 90 grams for 3 eggs, so I add 120 grams. For chocolate cake, I eliminate 30grams from 120 g of rice flour and add 30 grams of cocoa powder.
👍🏻😊
Can I use lemon instead of milk
Hello. I have not tried this particular substitution. Just thinking aloud, unlike milk, lemon juice is acidic and could alter the balance with the baking powder affecting the rise of the sponge. Hope this helps.
really thank you for your useful knowledge about making a cake, I have the same idea, want to bring you healthy keto bakery products - ketofoodsbyquinn
That’s great! Thank you 😊