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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Besides wheat flour, you can also use rice flour to make fluffy, sweet Castella cake for the whole family. The method is extremely simple and quick, let’s go to the kitchen with Tastetutorial.com right now!
Ingredients for Rice Flour Castella Cake For 8 cakes
Rice flour 80 gr Baking powder 2 gr (leavening agent) Unsalted butter 25 gr Chicken eggs 100 gr (about 3 eggs) Honey 10 ml Unsweetened fresh milk 25 ml Sugar 50 gr Vanilla extract 2 ml
What is baking powder?
- Baking powder (also known as leavening powder) is a leavening agent used in baking recipes. In terms of composition, baking powder consists of baking soda and a certain amount of acid to interact with the baking soda, plus a little starch. Since it already contains acid, baking powder can be used more flexibly than baking soda.
- Types of cakes such as muffins, biscuits, and scones are types of cakes that use baking powder as a leavening agent. Bánh bò is also a type of cake that uses baking powder to create fluffiness. Some savory dishes like chả lụa, bò viên,… also use baking powder in their ingredients.
Tools required
How to Make Castella Cake with Rice Flour
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Mix the egg yolk mixture
Add 100g of chicken eggs, 50g of sugar, 10ml of honey, and 2ml of vanilla extract into a bowl, then stir well to combine.
Next, place the bowl of eggs over a pot of hot water, using a whisk to stir continuously until the mixture reaches 40 degrees Celsius.
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Whip the eggs
Next, remove the bowl from the pot, and use a mixer to beat the eggs at medium speed for about 3 minutes.
Then, switch to the lowest speed and beat for another 2 minutes until the mixture is fluffy, lifting the whisk should leave a ribbon-like trail. (Ribbon Stage).
The purpose of warming the eggs: Warming the eggs helps them whip faster and more stable. However, you should only warm the eggs to about 40 – 50 degrees Celsius; otherwise, if the eggs get too hot, they will cook and whip poorly.
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Mixing the cake batter
Sift 80gr of rice flour and 2gr of baking powder into the egg yolk mixture.
Use a flat whisk to gently mix the mixture from bottom to top. Bring the whisk to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture is well combined.
Tip: If you are not confident in the folding technique, you can use a balloon whisk to stir the batter gently in one direction to minimize breaking the air bubbles in the cake batter.Melt 25gr of unsalted butter and 25ml of fresh milk, then take a small amount of the cake batter and mix it with the butter mixture until smooth.
Next, pour the butter mixture back into the bowl of cake batter and continue folding until well combined.
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Pouring into the mold and baking the cake
Preheat the oven to 170 degrees Celsius for 15 minutes.
Prepare a cupcake mold lined with parchment paper, then pour the cake batter into it and bake for 20 minutes at 170 degrees Celsius.
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Final Product
The Rice Flour Castella cake is fluffy and smooth, no less than the version made from wheat flour. The cake has a rich, sweet, and extremely attractive flavor. You can also enjoy the cake with whipped cream to enhance its delicious taste!
How to Store Cake
Place the cake in a sealed bag or container, and store it in the refrigerator for 3 – 5 days.
Castella cake made from rice flour is delicious and smooth, it will be an ideal dessert to serve at family gatherings. Wishing you success with the recipe from Tastetutorial.com.
*Source for the recipe and images from the YouTube channel Cooking tree
