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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 !





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