How to make a gluten free sponge cake 无麸质海绵蛋糕 | TheSugarCrumble
HTML-код
- Опубликовано: 2 окт 2024
- How to make a gluten free sponge cake? Use rice flour. This Rice Flour Sponge Cake is soft and moist and cuts beautifully with a fine airy crumb. And it’s absolutely gluten free.
I used this Rice Flour Sponge Cake to make a beautiful Putu Piring Cake.
For my Putu Piring Cake recipe, click this link:
thesugarcrumbl...
Thank you for watching. If you enjoyed this video, please Like and Subcribe.
For more recipes, check out TheSugarCrumble blog: thesugarcrumbl...
Come and say hello:
/ thesugarcrumble
/ thesugarcrumble
Music:
Take me out to the ballgame by E’s Jammy Jams
Great video and recipe!! Loved it!
Glad you enjoyed it. Thank you!
Fantastic recipe. Thank you. I wish I could replace the baking powder with a healthier option. I'm making it again for my son's birthday tomorrow and I will be frosting it this time. Wish me luck 😁😁
Hello! I know that feeling. Regrettably, I also could not find a natural substitute for baking powder, that would give the same leavening. I’m sure your cake will turn out beautiful. Thank you for your wonderful comment & a blessed birthday to your son!
A fantastic recipe! Would it be possible to replace the rice flour with another gluten free flour such as nixtamalized corn flour?
Hello! Glad you enjoyed the recipe. Frankly I have not tried. Corn flour apparently can give a softer crumb in cakes but I think it tends to absorb more moisture so you may have to look at adjusting the flour portion. In the spirit of adventure, try and please let me know if it works!
great job looks so tasty but really hate the back ground music
Haha I love ASMR vids but my lovely family is a noisy one so no way I can turn on the sound! Thanks for watching the vid and saying it looks tasty cause it is! Maybe watch it with subs and turn on your own playlist? And if you do try the recipe, hope it turns out amazing. Cheers!
I have made this today for my client. It just came out awesome, super soft. I thank you a lot. Thousand love for you. Do you have any vanilla and chocolate sponge cake recipe ?
Hello! Thanks for sharing! So marvellous you liked it. You might also like my Genoise sponge or chocolate zucchini cake (links below). Wow, a thousand love? Received wholeheartedly! 🥰
thesugarcrumble.com/easy-genoise-strawberry-shortcake/
thesugarcrumble.com/chocolate-zucchini-cake/
Do you know, using this recipe I make gluten free chocolate cake and red velvet cakes😅...
I just count the eggs and measure all the ingredients according to eggs 😊
Wow that’s awesome. Measuring ingredients according to eggs? I’d like to learn that - how does that work? 😄
@@theSugarCrumble you used 3 eggs here and when I make 1 kg cake for my clients I add one more egg with multiply the dry and wet ingredients with eggs like you added 90 grams for 3 eggs, so I add 120 grams. For chocolate cake, I eliminate 30grams from 120 g of rice flour and add 30 grams of cocoa powder.
👍🏻😊
Layer that with some mascarpone icing and strawberries, so good.
Sounds delicious !
really thank you for your useful knowledge about making a cake, I have the same idea, want to bring you healthy keto bakery products - ketofoodsbyquinn
That’s great! Thank you 😊
Thanks for such delicious recipe 😍
Can I use 1tsp of white vinegar instead baking powder?
Once As I read that white vinegar can take the role of baking powder 😊
Hello! Thanks for the kind remarks. I have not tried but I think it’s possible as vinegar is acidic. I’m not sure of the proportion though. Some baking literature also says it should be combined with baking soda. I hope the substitution works and your cake turns out amazing 😊
I just made the cake and followed the recipe exactly and it came out perfect! so fluffy and light. I'm going to pair it with a strawberry compote on the top. Thank you so much for the recipe
Wow, sounds amazing! Thank you for sharing!!
I would love to make the cake but b4 I do, I'm just wondering if you are using "glutinous rice flour" or just "rice flour" , cake looks great 🙂
Hi! Thanks for your question. It’s just rice flour. Happy baking! 😊
Can i use plain Greek yogurt instead of milk & oil? And also 0 calorie sweetener to replace sugar?
Hello! Frankly I have not tried using these substitutes so am not in a position to advise. However I do know that certain non sugar sweeteners can be used to whip up equally good meringues and I’m now curious to try. Do let me know how it goes with your substitute ingredients. Cheering for you in your baking adventure!
I can’t find this recipe online~ do you have a written out version?
Hello, yes I do. I used this rice flour sponge to make a Putu Piring cake and blogged it as part of my Putu Piring cake post. You can check it out at this link:
thesugarcrumble.com/putu-piring-cake/
hi, are there specific conversions from grams to cups/tbsp for this recipe? :D
Hello! I usually measure in cups/tbsp but for sponge cake recipes, I find it is good to be accurate in measuring the ingredients as it helps to get that perfect rise. If you wish to use cups/tbsp measurement, try using this baking converter. Hope this helps & happy baking 😊
www.weekendbakery.com/cooking-conversions/
My cake won't rise and I follow everything 😢
😔Oh dear, I’m so sorry to hear this. Perhaps if you can share more, we can troubleshoot together. Some of the more usual reasons when my cake didnt rise was because I overwhipped the meringue or overmixed the batter, although a couple of times was because I simply forgot the baking powder! If you do try again, please let me know how it goes!
Can I add some fresh blueberries or will it make it fall apart?
Hello! Happy New Year! I have not tried with blueberries yet. I think it will make the cake heavier but so long as the batter is not overwhipped/ deflated and the berries are gently stirred in at the end, i think it may be possible. Baking is always an adventure. Try!
Hello! Is it possible to swap the caster sugar for a unrefined jaggery powder or raw organic sugar or coconut sugar? Also do we need to grease the pan while lining with parchment?
Hi! I have not tried this with raw or coconut sugar but I think it may be possible with raw caster sugar. I would try fine raw caster sugar which will dissolve more quickly so that the meringue is not easily over-whipped. The sponge cake may also have a slightly more butterscotch color using raw sugar. For the tin, I simply lined with parchment and did not grease. Hope this helps!
@@theSugarCrumble I made it! I used an unrefined organic sugar that is quite fine, similar in texture to caster. I followed everything else exactly. It's amazing! No one could make out its gluten free, none of the complicated flours/starches too! There is one doubt though. The cake sank just very very slightly in the middle. Only I could make out. Let's say just 3-5%. But that didn't really affect the texture. The taste was great, just a 2-3 % bitter I would say. Is there anything I can do better to avoid these points?
Yayy!! Happy to hear this! The slight bitter may just be from the type of raw sugar that is used. The little cake depression could be because of the sudden change in temperature when it was taken out from the oven. Perhaps once the heat is turned off, leave it in the oven with the door slightly ajar for a couple of minutes, then take it out and cool upside down immediately. Hopefully that will keep the cake beautiful and risen.
I’ll definitely try raw sugar next time I make this. Thank you for sharing!
This looks beautiful and so tasty, great video!
Thanks Sue!
What rice flour do you use? Brand?
Hello! Happy New Year. I usually use the Erawan rice flour from Thailand.
shopee.sg/product/254753508/7438417047?gbraid=0AAAAADPpRQTusLDwfMnDkuxqYqQXdx1gI&gclid=CjwKCAiA-8SdBhBGEiwAWdgtcP17dYOcWw2IsqpoiCQIk2T0a8uMmKPmRbUXixArW8IoU8hJVheK7hoCsPkQAvD_BwE
Thank You@@theSugarCrumble
Does it get hard when refrigerated?
Hello! This rice flour cake uses a little oil (and no butter) so it does keep fresh and soft, refrigerated. Of course it must be stored airtight and best to consume within 1-2 days otherwise it will also start to lose moisture and harden.
I made a Putu Piring cake with it. I made it a day ahead and kept the cake cling wrapped, chilled before frosting and it stored just fine.
thanks for sharing the recipe
even I m going to make it today
Can I use lemon instead of milk
Hello. I have not tried this particular substitution. Just thinking aloud, unlike milk, lemon juice is acidic and could alter the balance with the baking powder affecting the rise of the sponge. Hope this helps.
Thank you the Sugar Crumble! Is the. inner pan need to be greased at first? Thank you
Hello! I did not grease the pan. Simply line the bottom with baking paper and it should suffice.
@@theSugarCrumble wow, is the pan non-stick pan? It seems the cake came out smoothly without the need to use knife
I just use a regular aluminium baking tin which works for me. Usually the cake contracts a little when it has cooled so it turns out easily. A simple run around the edges with the knife if necessary will also help ease it out smoothly. Hope this helps!
@@theSugarCrumble may we know, right after baking, how long did you let the cake to stay in upside down position in the cooling down process ? Thank you
Hello! Usually anything between 15-30min before removing the cake fully from the tin and letting it cool (still upside down) completely.