Hi, I’m Marie. Today, I will show you a way to make super easy non-allergenic light and puffy rice flour cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Super Easy Non-allergenic Light and Puffy Rice Flour Cake Recipe
Super Easy Non-allergenic Light and Puffy Rice Flour Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Super Easy Non-allergenic Light and Puffy Rice Flour Cake is something which I’ve loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can have super easy non-allergenic light and puffy rice flour cake using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Take 80 grams Rice flour for baking
- Get 1 tbsp Kabocha squash flakes
- Make ready 3 tbsp Beet sugar (or regular sugar)
- Prepare 1 pinch Salt
- Make ready 1 tsp Baking powder (aluminium-free, if possible)
- Make ready 150 ml Water
- Make ready 2 tbsp Canola (rapeseed) oil (or vegetable oil)
Instructions to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks. The key is to mix well at this stage!
- Add the oil and 2/3 of the water, and mix again. Add the remaining water little by little, until the batter is a bit looser than pancake batter. Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.
- Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter. Microwave for 3 1/2 minutes, turning once during cooking. When a bamboo skewer poked into the middle comes out clean, it’s done. Please adjust the microwaving time depending on your oven. (I used a child’s bowl as the cake mold here.)
- Leave the cake to cool in the container or mold. When it starts to separate from the sides (see photo), take it out of the mold and it’s done. Moisten your knife to cut through it cleanly.
- You can sandwich something inside the cake, or decorate it. Here I have made a ‘buttercream’ using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.
- My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.
So that’s going to wrap it up for this distinctive dish super easy non-allergenic light and puffy rice flour cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
