Today, I'm sharing a recipe for a moist and delicious basic pound cake made with rice flour, without using wheat flour. I'll reveal professional techniques to avoid failure and tricks for a moist finish. It's packed with tips for making authentic gluten-free sweets at home, from choosing the right pan to storage methods.
Ingredients
Main Ingredients (1 Pound Cake Loaf)
- Unsalted Butter 50g
- Granulated Sugar 100g
- Eggs 2
- Rice Flour 100g
- Baking Powder 3g
Seasonings
Steps
- Line a pound cake pan with parchment paper, cutting it to fit the pan. (Key Tip! While inexpensive pans can be used for baking, choosing a pan with some thickness and weight will help the batter rise better, resulting in a crispy exterior and fluffy interior.)
- Preheat your oven to 180°C (350°F).
- Combine 100g of Rice Flour and 3g of Baking Powder, and sift them together about twice. (Key Tip! While you can mix with a whisk, sifting ensures the two flours are uniformly combined.)
- Soften 50g of Unsalted Butter to a point where it can be easily pressed with a rubber spatula. (Key Tip! If you start with hard butter, the batter may not rise properly. Softening the butter is a crucial step.)
- Add 100g of Granulated Sugar to the softened Unsalted Butter and mix well.
- Lightly beat 2 Eggs beforehand. (Key Tip! To prevent separation between the egg whites (moisture) and the fats, mix them beforehand to enhance emulsification.)
- Add about half of the beaten Eggs to the bowl with the butter and sugar mixture, and mix until it reaches a mayonnaise-like texture.
- Add the remaining Eggs and mix thoroughly with a whisk until everything is combined.
- Add the sifted flour mixture all at once to the bowl and mix until the batter has a uniform, slightly sticky consistency.
- Use a rubber spatula to ensure the batter is uniformly mixed, then pour it into the prepared pan.
- Set your preheated oven to 170°C (340°F) and bake for approximately 50 minutes.
- While still hot after baking, wrap the pound cake in plastic wrap. (Key Tip! Rice flour recipes tend to become hard as they cool. Wrapping them in plastic wrap to prevent steam from escaping will significantly enhance the moistness.)
- Let it cool down completely while still wrapped in plastic wrap. (Key Tip! If you can't finish it all at once, it can be frozen in its plastic wrap. Thaw naturally in the refrigerator to enjoy it almost like freshly baked.)
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