[Rice flour sponge cake] Gluten-free! Soft and gentle texture with rice flour ♪

Introducing a video of the recipe and how to make “rice flour sponge cake”. I made a gluten-free sponge cake using rice flour instead of cake flour. Not only can it be used for shortcake, but it can also be used as a base for various sweets such as mousse and Mont Blanc. The key is to whip the eggs well.
↓ Click here for detailed recipe ↓
macaro-ni.jp/1...
■ Cooking time: 90 minutes
■Materials (for one 15cm round type)
・Eggs: 2 ・Granulated sugar: 60g
・Rice flour: 60g
・Milk: 1 tablespoon ・Rice oil: 1 tablespoon
■Preparation ・Preheat the oven to 180℃.
■How to make
1. Beat the eggs in a bowl, add granulated sugar and mix well.
2. Heat the mixture in a hot water bath while stirring.
3. Remove from the hot water bath and beat with a hand mixer at high speed. When it is thick enough and turns white, reduce the speed. Stir for about 2 minutes to adjust the texture.
4. Sift in the rice flour, scoop it up from the bottom with a rubber spatula, and mix while turning it over so as not to knead.
5. When the powder is gone, add rice oil and milk warmed in a hot water bath and mix gently.
6. Pour the batter into the mold and bake in an oven at 180°C for 20-25 minutes. When baked, place it upside down on a cake cooler and let it cool with the paper still attached.
■Tips/Points ・By placing the egg in a hot water bath, it will be easier for the egg to foam. If the temperature of the hot water bath is too high, the bubbles will grow and the texture will be rough, so please warm it in a hot water bath of 50-60°C.
・Be sure to preheat the oven before baking. Also, depending on the oven model, the degree of baking may differ. Please use the baking time as a guide and adjust it while watching the situation. If it gets too brown, cover it with aluminum foil.
・This recipe uses rice flour for confectionery. The finish may differ depending on the type of rice flour, so we recommend using rice flour for confectionery as much as possible.
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#rice flour
#gluten free
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[@KT-dk8qf]

重度の小麦アレの息子のために、今まで色んな米粉のスポンジケーキ焼きましたが、このレシピが一番簡単で、一番美味しかったです❤　翌日でもしっとりしてました。
うちのオーブンは火力強めなので、低い設定で焼きました。
家族からも大好評で、これからのイベントごとのホールケーキはこちらのレシピで作ります！
ありがとうございました😊♪

[@user-ze9nw8ri2f]

小麦粉は怖いので、米粉レシピ嬉しいです！いつも美味しそうなレシピ、楽しみが広がります😂子供の日に作ってみます!

[@macaroni_recipe]

コメントありがとうございます！お子様に喜んでいただけると幸いです😊ぜひお試しください♪

[@瑞紀西川]

米粉のスポンジケーキ、めちゃめちゃ美味しそうです。

[@ゆみちゃん-m9v]

美味しそうです(*'▽'*)

[@macaroni_recipe]

コメントありがとうございます！機会がありましたらお試しください😊

[@珠愛-z6j]

グラニュー糖を三温糖にしても出来ますか！？😢

[@Sara-d2e5y]

米油？ってないと美味しく出来ないですか？

[@丸本愛]

しっとりするだけだと思います😊