For Beginners: Rice Flour Sponge Cake

For Beginners: Rice Flour Sponge Cake

Even if you mix the flour slowly or knead it, you won't fail. A soft and moist sponge cake that you won't need to brush on syrup.

Ingredients: 18 cm diameter round pan

Rice flour (Joshinko)
120 g
80 g
☆Vanilla oil
about 6 drops
☆Soy milk
40 g


1. Line the cake pan with parchment paper. Sift the rice flour to get rid of lumps. Combine the ☆ ingredients and set aside.
2. Combine the eggs and sugar and use a hand mixer to whip.
3. Continue whipping even if you think it's done. If you see shiny bubbles like in the picture, continue whipping.
4. Whip up from the bottom until the shiny bubbles are gone and the mixture becomes opaque. Preheat your oven to 170℃.
5. Add the ☆ ingredients from the side of the bowl and mix. Add the rice flour.
6. Use a whisk and mix from the bottom to the top in a circular motion. It's okay if you knead it, so take your time.
7. Pour the dough into the paper-lined pan and heat in the preheated oven at 170℃ for 35 minutes.
8. Once it finished baking remove from the pan and let cool.
9. Once the outside has chilled, slowly remove the paper.
10. Wrap and let sit in the refrigerator overnight and it's complete.
11. You can change the amounts according to how many eggs you want to use. 1 Egg: 30 g rice flour, 20 g sugar, 10 g soy milk.
12. For the baking time - 1 Egg: 20 minutes. 2 Eggs: 2 minutes. 3 Eggs: 30 minutes. 4 Eggs: 35 minutes. 5 Eggs: 40 minutes.
13. For a sponge cake made with regular cake flour, check out this recipe. Recipe ID: 1423560.

Story Behind this Recipe

I tried making a no-fail sponge cake using rice flour.