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1
Line the cake pan with parchment paper.
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2
Sift the rice flour to get rid of lumps.
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3
Combine the a ingredients and set aside.
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4
Combine the eggs and sugar and use a hand mixer to whip.
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5
Continue whipping even if you think it's done.
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6
If you see shiny bubbles like in the picture, continue whipping.
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7
Whip up from the bottom until the shiny bubbles are gone and the mixture becomes opaque.
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8
Preheat your oven to 170a.
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9
Add the a ingredients from the side of the bowl and mix.
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10
Add the rice flour.
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11
Use a whisk and mix from the bottom to the top in a circular motion.
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12
It's okay if you knead it, so take your time.
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13
Pour the dough into the paper-lined pan and heat in the preheated oven at 170a for 35 minutes.
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14
Once it finished baking remove from the pan and let cool.
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15
Once the outside has chilled, slowly remove the paper.
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16
Wrap and let sit in the refrigerator overnight and it's complete.
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17
You can change the amounts according to how many eggs you want to use.
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18
1 Egg: 30 g rice flour, 20 g sugar, 10 g soy milk.
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19
For the baking time - 1 Egg: 20 minutes.
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20
2 Eggs: 2 minutes.
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21
3 Eggs: 30 minutes.
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22
4 Eggs: 35 minutes.
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23
5 Eggs: 40 minutes.
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24
For a sponge cake made with regular cake flour, check out this recipe..
