Rice sponge cake
Description
Golden rice sponge cake can be served as a dessert at lunch or dinner, as an afternoon snack, dusted with powdered sugar or drizzled with warm milk for soaking. No one will turn down such a treat, and in the meantime, don’t forget to brew aromatic tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a kitchen mixer, add the sugar and salt there as well, and beat for 4–5 minutes at the highest speed of the machine. Do not beat the egg mixture longer, so as not to overbeat it — otherwise the sponge cake will not rise and will bake as a single lump.
- 3
Step 3
Add the rice flour to the bowl, having sifted it first. If you're unsure about the quality of the eggs you bought, you can add, together with the flour, half a packet of baking powder — about ½ teaspoon. The baking powder will make the sponge cake batter fluffier. Another point — using farm-fresh eggs with bright yolks will give the sponge a more colorful, vivid yellow. Next, without beating, gently fold the flour into the egg mixture, trying not to release air bubbles.
- 4
Step 4
Preheat the oven to 180 °C; do not set a higher temperature, otherwise the dessert will not bake through inside and will only brown at the edges. Grease a baking dish with vegetable or butter and pour the sponge batter into it.
- 5
Step 5
Place the pan in the oven and bake the treat for about 20–25 minutes until browned. As soon as the aroma of baking fills the kitchen, turn off the heat. Remove the sponge cake from the oven and invert the pan, placing it on two cups. If you don’t let the sponge cake cool in this position, it will sink.
- 6
Step 6
Remove the cooled sponge cake from the pan and serve it at the table. If desired, you can dust it with powdered sugar.