Rice sponge cake

Rice sponge cake is a super soft tea time cake which is a healthy option compare to other cakes, as this cake contains no maida.

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Preparation time: 10mins

Cook time: 20mins

Total time: 30mins

Serve: 3

Cuisine:

Type: cake

Author: Nivi Marshal

 

Ingredients:

Rice flour- 1cup

Sugar- ¾ cup

Egg- 2

Melted Ghee/Butter- 1tbsp

Cardamom powder- ¼ tsp

Salt- a pinch

Baking soda- ⅛ tsp

*1cup=120ml

 

How to prepare Rice Sponge cake:

• Dry roast the rice flour in low flame for 2-3 mins and keep aside. Make sure only the flour gets warm, the colour remains white.
• In a dry bowl add eggs a beat well till it becomes foamy. Add the sugar into the egg and beat till it dissolves.
• Add salt and cardamom powder with the mixture and beat well. Add the roasted rice flour gradually and mix gently. If the batter is thick add a tbsp of melted ghee or more.
• Transfer the batter to a greased cake mould, and tap the mould twice gently. Place a stand inside a kadai, now gently place the mould into the kadai, cover with lid and cook in high flame for 5mins then in low flame for 10-15 mins.
• Check with a toothpick or knife to make sure cake cooked completely. Allow the cake to cool and demould the cake. Rice sponge cake is ready to serve.

 

Tips:

• Cooking time may vary depending on mould side and temperature of kadai.
• This recipe can be doubled.
• You can add more milk or melted ghee if the batter is too thick.
• I used wired whisk, you can also use electric beater if available.
• Replace cardamom powder with essence of your choice.