Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, super easy non-allergenic light and puffy rice flour cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Super Easy Non-allergenic Light and Puffy Rice Flour Cake is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Super Easy Non-allergenic Light and Puffy Rice Flour Cake is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook super easy non-allergenic light and puffy rice flour cake using 7 ingredients and 6 steps. Here is how you cook it.
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The ingredients needed to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Get 80 grams Rice flour for baking
- Make ready 1 tbsp Kabocha squash flakes
- Prepare 3 tbsp Beet sugar (or regular sugar)
- Take 1 pinch Salt
- Prepare 1 tsp Baking powder (aluminium-free, if possible)
- Get 150 ml Water
- Get 2 tbsp Canola (rapeseed) oil (or vegetable oil)
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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.
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