Chocolate Rice Flour Cake Recipe
Chocolate Rice Flour Cake Recipe – A light, fluffy, and gluten-friendly chocolate sponge cake made with rice flour. This easy-to-make dessert features rich cocoa flavor and a creamy vanilla filling, perfect for any occasion. Try this delicious homemade treat today!
Chocolate Rice Flour Cake Recipe, a perfectly soft and airy dessert made with rice flour for a delicate texture. This gluten-friendly cake combines the rich flavor of cocoa with a light, sponge-like consistency, making it an irresistible treat for any occasion. Finished with a luscious vanilla cream filling, it’s a delightful balance of sweetness and fluffiness. Whether you're baking for a special occasion or simply craving a homemade chocolate treat, this recipe is sure to satisfy!
Ingredients
Nutritional Information
- Calories: 250
- Protein: 5g
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 18g
- Fiber: 1g
- Sodium: 60mg
- Cholesterol: 90mg
Directions
1. Step
In a bowl, whisk together the egg yolks, vegetable oil, water, rum, rice flour (or cake flour), and cocoa powder until smooth. In a separate bowl, beat the egg whites while gradually adding the sugar, until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture until well combined. Pour the batter into a 17cm × 6cm cake pan. Bake in a preheated oven at 170°C (340°F) for 25 to 30 minutes.
2. Step
In a bowl, mix the heavy cream, sweetened condensed milk, and vanilla extract until well combined. Transfer the mixture to a piping bag. Once the cake has cooled, use the piping bag to fill the cake with the cream mixture.
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