Moist and Fluffy! Rice Flour Cake!! Recipe

Name: Moist and Fluffy! Rice Flour Cake!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Rice flour (joshinko); 50 grams Sugar (cane sugar); 40 grams Melted margarine (or shortening + a pinch of salt); 1 tsp Baking powder; 1 Vanilla essence; 120 ml to 150ml Soy milk (or milk); 2/3 of 1 pack Soy milk whipping cream ( add sugar and whip for about 80% ) or Whipping cream made from milk; 1 Whipping cream for decoration; 1 Fruits (canned) for decoration; 1 The syrup from a canned fruit

Servings: persons

1
Mix all ingredients except the ones marked , and .
2
Be careful not to make it too creamy.
3
Tip: Add little at a time if you are going to add more than 120ml.
4
The the batter at step 1 should be thick enough that it doesn't dribble when lifted by a spoon.
5
It should feel a little heavy but a smooth consistency.
6
I hope that's clear?
7
Add the whipping cream to Step 1 and mix using a spatula.
8
Pour Step 2 into a cake pan and bake for 30-40 minutes in a 340F/170C preheated oven.
9
When it is ready, cover it with a tightly wrung cloth to cool.
10
This is the surface of the sponge when you cut it.
11
Slice the cooled sponge and let it absorb the syrup from canned fruit.
12
If you are worried about the sugar in the syrup of the canned fruit, you can spray water on the surface of the sponge to make it moist!
13
!
14
Spread the whipping cream for decoration or fruits in between and decorate it.
15
Then it is done!
16
!
17
You could make a mini cake if you make it with a small cake pan!!
18
You can also garnish with a cocoa powder cream or chocolate sprinkles.
19
You could mix chopped apples to the dough and bake it in an angel cake pan to make angel cake!!
20
Top with homemade apple jam!
21
!
22
It's also pretty good when you mix fruit jam (about 50g) to the dough and bake.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Rice flour (joshinko), 50 grams Sugar (cane sugar), 40 grams Melted margarine (or shortening + a pinch of salt), 1 tsp Baking powder, and more.

Yes, Moist and Fluffy! Rice Flour Cake!! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist and Fluffy! Rice Flour Cake!!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions