Skip to main content

Rhubarbe & plum sponge cake, without wheat flour




Hey, folks! Some experimentation going on here, not gonna lie.  First time in a while baking with rice flour for a change.  I usually use rice flour for Asian desserts, like flan-like cakes or chewy dumplings in coconut milk or steam buns.

So this was a first when it comes to fruits and it was a learning experience.  It took longer than I'm used to baking this type of cake, maybe 20 minutes more, but it is so fluffy and aromatic !  Just the right combination of tangy rhubarb and mirabelle plums we hand-picked right here in our village, and tender slightly sweet sponge cake.  Kinda happily surprised.

Gage your cooking time though, I think that was the tricky part for me, so I first baked in the convection oven setting, then changed to regular oven setting to get the nice color.


So here's what you'll need for this cake :
3 eggs, separated
80 g butter (1/2 cup)
100 g sugar (3/4 cup)
120 g rice flour, not glutinous kind, (1 cup)
2 heaping tablespoons almond flour
1/2 cup milk (or buttermilk)
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2-3 stalks of rhubarb, washed, cut in slices (pat dry)
1 cup of diced plums or strawberries or raspberries
Powdered sugar for dusting








Preheat oven to 180 C (350 F). Put a layer of wax paper in a pan. Separate eggs, and in one bowl, beat egg whites with a mixer until you get soft peaks.  Add sugar and beat until firm. In a separate bowl, mix egg yolks, melted butter, milk, rice flour, almond flour, baking powder, vanilla, salt.  Gently fold egg whites into this mixture until all the whites are blended in, but don't over mix. Pour half the batter into pan, add half of the rhubarb.  Add the rest of the batter and top with the rest of the rhubarb.  Bake in convection oven setting for 20 minutes (or regular setting should work too, just lower temp to 320 F) or until somewhat firm, and top with the rest of the fruits.  Bake for another 20-25 minutes in regular oven setting until the center is firm.  Allow to cool before dusting with powdered sugar. 

Bon appétit, everyone !





Labels:

Comments

Post a Comment

Popular posts from this blog

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C.  Line pan with parchment paper.  I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form.  Add granulated sugar a little at a time and continue
Post a Comment
Read more

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log.  I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt
Post a Comment
Read more

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday.  I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything.  The next day I made another cake layer, as well as the cream and assembled it.  Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab
Post a Comment
Read more