Super Easy Non-allergenic Light and Puffy Rice Flour Cake

1. 1

   Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks.

2. 2

   The key is to mix well at this stage!

3. 3

   Add the oil and 2/3 of the water, and mix again.

4. 4

   Add the remaining water little by little, until the batter is a bit looser than pancake batter.

5. 5

   Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.

6. 6

   Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter.

7. 7

   Microwave for 3 1/2 minutes, turning once during cooking.

8. 8

   When a bamboo skewer poked into the middle comes out clean, it's done.

9. 9

   Please adjust the microwaving time depending on your oven.

10. 10

    (I used a child's bowl as the cake mold here.)

11. 11

    Leave the cake to cool in the container or mold.

12. 12

    When it starts to separate from the sides (see photo), take it out of the mold and it's done.

13. 13

    Moisten your knife to cut through it cleanly.

14. 14

    You can sandwich something inside the cake, or decorate it.

15. 15

    Here I have made a 'buttercream' using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.

16. 16

    My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.

* Per serving · 4 servings · Values may vary.