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Prepared by: AlenaPrika
05/17/2020 Cooking time: 30 min
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Rice flour does not contain gluten; it makes excellent fluffy sponge cakes, delicious cookies, rich pastries, etc. Don't be afraid to make a sponge cake from rice flour - it will turn out airy and porous.
Lush sponge cake made from rice flour in a slow cooker
Biscuit is a universal confectionery preparation. So, based on a successful sponge cake, you can prepare a delicious cake, interesting pastries, and unusual desserts. Therefore, cooks are constantly looking for new recipes for successful biscuits.
Let's make gluten-free rice cake today. This biscuit will surprise you with its delicate structure, softness and juiciness at the same time. If you cook the sponge cake in a slow cooker, you can safely cut it into 3-4 layers for the cake. If you cook it in the oven, then in order for the sponge cake to be ready, select a round mold with a diameter of 22-24 cm for baking. The baking time for such a sponge cake in the oven is approximately 35 minutes at 180°C (until a dry splinter).
Remember that before cutting the biscuit into cake layers, it should be wrapped in cling film and sent to a cool place for 12-24 hours to mature. This biscuit will go perfectly with chocolate, butter and sour cream.
Diet biscuit without sugar
Have you ever tried a sponge cake made without sugar or even flour? This dessert can be included in your diet without worrying about extra pounds. This dish will not only be an excellent dessert, but even a healthy breakfast, lunch or dinner!
- 2 eggs.
- 1.5 tablespoons of bran. This product is an excellent dietary supplement if you are looking to lose extra pounds. The high fiber content in bran helps cleanse the body. We will use oat bran.
- 90 grams of low-fat cottage cheese. It is best to use soft cottage cheese. Children's cottage cheese is also suitable if it does not contain sugar or other additives. If you add regular cottage cheese, you will have to beat the dough more.
- 4 sachets of fitparada. If you want the baked goods to be sweeter, you can add more.
- 1 packet of baking powder. Choose a good baking powder, as it will determine whether our biscuit rises or not.
Mix oat bran with baking powder and fitparad. Mix and add eggs and cottage cheese. Beat everything with a mixer until a homogeneous mass is obtained. We will bake this dietary sponge cake in a small pan with a diameter of approximately 12 cm. Bake in an oven preheated to 180 degrees for 25 minutes.
Secrets, life hacks
Eggs
Is it possible to take not C0, but C2? What if the egg is in a bottle? Is it important to separate the proteins?
This recipe is for 2 C0 eggs. The weight of one such egg in a shell is from 65 g to 75 g, without a shell from 59 to 68 g. If you take other eggs, you need to count the liquid and flour. If you bought smaller eggs, add 5 g less liquid and flour.
Egg melange in bottles will not work here, because... You need separate whites, separate yolks. And this is very important in PP sponge cake - beat the whites separately.
Liquid or puree
What liquid can be used for sponge cake? What is better – milk or kefir? What if lactose is not allowed?
Liquid is milk, vegetable milk, yogurt, kefir, sour cream, fermented baked milk, berry puree, fruit puree or juice.
The biscuits will be slightly different. On fruit puree they will be denser and fluffier, on juice – less fluffy, on kefir – less dense. What to choose - look at what taste and color you want to get.
If lactose is not allowed, then you can use plant-based milk, plant-based yogurt, berry or fruit puree. Making a biscuit without lactose is not a problem; making a biscuit with cream is much more difficult.
If you use berry puree, take the time to rub it through a sieve and remove the seeds.
Flour
White rice flour or regular wheat flour is best for this recipe. Only because it does not change color and has no taste. With different flour the color of the biscuit will change. It’s not scary, and sometimes it’s even necessary to make the cut of the cake bright and appetizing.
I usually use rice flour (from S. Pudov, Garnec) or spelled flour.
If you want to add other flour, do it like this:
- 2 parts rice or wheat flour + 1 part other flour
For a list of types of flour for biscuits and links to inexpensive, trusted manufacturers, see the section Where to buy PP products?
Baking powder
Use ready-made confectionery mixtures or soda as a baking powder.
Soda can only be used if the liquid is sour (kefir, yogurt, lemon, orange puree, etc.). If the liquid is neutral, then the soda will have to be quenched additionally (add a tablespoon of lemon juice, apple cider vinegar or a pinch of lemon peel to the biscuit).
There is only one requirement for baking powder - it must be of good quality. It is best to buy it at a confectionery store, or pay attention to the reviews and stars in the online store. Buy the one with a good rating.
Sweetener
In this recipe, you can use the intensive sweetener based on sucralose Prebiosweet fiber or fitness or the sweetener erythritol without additives. All other sweeteners contain calories, change when heated, or have an unpleasant aftertaste.
On erythritol PP the sponge cake will be more fluffier - see photo. The lower cakes are Prebiosvit fitness, the upper cakes are Erythritol.
Baking dish
It is best to use a silicone mold for baking PP sponge cake. My recipe is designed for a small 16 cm mold. There is almost no fat in the recipe, so even a silicone mold needs to be greased with vegetable or butter before baking. Literally lightly the bottom and edges, otherwise it may stick.
If you are new to PP baking, I highly recommend using a silicone mold.
You can also use any other baking dish, but they will need to be properly floured.
Mold 16 cm HORS (Russia) Mold 16 cm Silikomart (Italy)
“Berry cheesecake” gluten free
Shortbread base, cream cheese and assorted berries. #the most_delicious_cheesecake #natural_ingredients #without_gelatin
Gluten free cake ingredients:
curd cheese, cream 35%, sour cream 15%, sugar, butter 82.5%, rice flour, corn starch, strawberries, cherries, blueberries, agar agar, psyllium, decoration: almonds, berries.
Variants of the “Berry Cheesecake” cake
- natural cake
- on fructose (no sugar)
- gluten free (we use rice flour)
Gluten free cake price:
0.5 kg - 850 rubles 1.0 kg - 1580 rubles 2.0 kg - 2900 rubles inscription on the cake - 200 rubles cake (135 g) - 220 rubles
Rice ring cake
Category: Main dishes> Porridge
10 ingredients
Products
Pour boiling water over the rice, put it on the fire and cook until almost done (adding milk).
When the rice is cooked, remove it from the heat (do not rinse) and cool.
Beat the butter and powdered sugar until creamy, while whisking continuously, add four yolks one at a time, gradually add the rice mixture, spoonfuls of lemon zest and whipped whites.
Chocolate...
tags: hot dessert lunch dinner
Preparing the glaze
The next step is preparing the glaze. You will need 10 tablespoons of powdered sugar, 2 tablespoons of cocoa powder, a tablespoon of milk, 2 teaspoons of vanilla extract, 250 grams of butter.
Beat the butter. Add cocoa powder and powdered sugar to it. Beat thoroughly again until thick enough.
Add vanilla extract and milk. Whisk everything again.
Spread frosting between cake layers and frost top of cake. Decorate as desired.
Cake layers
What will you need to make the crust?
3 tablespoons each rice flour and corn flour, 5 tablespoons sugar, 2 teaspoons each baking soda, baking powder and vanilla extract, 3 tablespoons cocoa powder, teaspoon salt, 1 ½ tablespoons melted butter, 3 tablespoons each water and milk. First, mix all the ingredients in a deep bowl. Knead the dough.
Preheat the oven well. Line a baking pan with parchment.
Pour half of the dough into the mold. Bake for about half an hour. When the crust is ready, set aside to cool while placing the other half of the dough in the oven.
The cakes should cool at room temperature. Due to their heaviness, they may sag slightly as they cool. Don't worry - it's no big deal!
Ingredients for gluten free biscuit:
Preparation:
Beat the egg whites and sugar (100 g) until stiff peaks form.
In a separate bowl, thoroughly mix flour, starch, lemon zest and baking powder.
In another bowl, grind the yolks with sugar (50 g) until white.
Alternately add flour and whipped whites into the yolks in portions. Mix in the whites carefully, shifting movements, from bottom to top. It is very important that the whites do not fall off, otherwise you won’t get such a fluffy biscuit. The consistency of the finished dough is soft, airy, and flows like a ribbon.
Place the biscuit for 60 minutes in a multicooker on the “Baking” mode or in the oven for 20-25 minutes at a temperature of 180 degrees (middle shelf, top and bottom heat). Pre-lubricate the mold with vegetable oil dripped onto a paper towel. I bake in a multicooker pan, and the sponge cake is 20 cm in diameter and 5-6 cm in height.
Isn't it the perfect blush? When you shoot in Macro mode, it actually seems like the biscuit is covered with velor)
How to make “Rice biscuit”
Prepare the following ingredients.
Beat the eggs into the bowl of a food processor, add sugar and salt, and beat for 4-5 minutes at the highest speed. You don’t need to beat the egg mixture any longer, so as not to beat it - then your sponge cake will not rise, but will be baked in one lump.
Pour the rice flour into the bowl after sifting it. If you are not sure about the quality of the purchased eggs, you can add 0.5 packets of baking powder along with the flour - this is approximately 0.5 tsp. Baking powder will fluff up the biscuit dough. One more thing - from farm eggs with a bright yolk, the biscuit will turn out to be more colorful, bright yellow. Next, without beating, gently fold the flour into the egg mixture, being careful not to release any air bubbles.
Preheat the oven to 180 degrees, do not set the temperature higher, otherwise the dessert will not bake inside, but will brown around the edges. Grease a baking dish with vegetable or butter and pour the biscuit dough into it.
Place the pan in the oven and bake the treat for about 20-25 minutes until browned. As soon as the aroma of baking floats through the kitchen, turn off the heat. Remove the cake from the oven and turn the pan upside down, placing it over two cups. If you do not allow the biscuit to cool in this form, it will settle.
Remove the cooled sponge cake from the mold and serve. If you wish, you can sprinkle it with powdered sugar.
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Ingredients:
To prepare a fragrant and fluffy rice biscuit, take rice flour, chicken eggs, and granulated sugar. These are the three main and required ingredients. I also added a little vanillin to the biscuit dough (easily replaced with a teaspoon of vanilla sugar), which made the finished baked goods even better. If you don't want to, you don't have to add it. By the way, I highly recommend trying to flavor a rice biscuit with lemon, for which you add the chopped zest of 1 lemon to the yolks - it will turn out magical.
We take a container suitable for preparing biscuit dough - preferably not very small. Wash chicken eggs thoroughly, wipe dry and separate the whites from the yolks. For now, pour the whites into a separate bowl, and put the yolks in a bowl and add granulated sugar and vanillin.
Whip everything vigorously with a whisk or mixer at high speed until the mass greatly increases in volume and the sugar crystals practically dissolve. The consistency and texture of egg yolks beaten with sugar resembles condensed milk.
Now it's time to work on the egg whites. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the whites with a mixer at low speed, and when large bubbles appear (which means we have already broken the protein structure), we gradually increase the speed to medium. When the whites turn into a fine-grained cloudy foam, make maximum speed and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. This degree of whipping of the whites is called “firm peaks.”
Sift rice flour into the sweet yolk mixture to further saturate it with oxygen. By the way, a few words about how you can make biscuit dough (besides how I showed it in this recipe). First option: chicken eggs are beaten with sugar, after which flour is added. Second: the yolks are beaten with some of the sugar, the whites with the remaining sugar. The beaten yolks are combined with the beaten whites, after which flour is added. And another option: everything is the same as in the second one, only the flour is added to the yolks, after which the whipped whites are added. All of them have the right to be, and in all cases the biscuits turn out wonderful. You can knead the dough as you prefer: the main thing is to keep the dough as airy as possible before baking.
From theory to practice. Mix everything with a tablespoon or spatula to moisten the flour. The dough turns out quite dense - as it should be. We begin to gradually add the whipped whites into the rice base. You need to add the next portion when the previous one is completely mixed into the dough. The movements should be clear, neat, but at the same time quite fast, since biscuit dough does not like to wait long.
Important additions to the recipe
- For a completely gluten-free option, use gluten-free baking powder or baking soda.
- In addition to cream made from boiled condensed milk, other options are also suitable: from yogurt, from cheese cream, from cream, etc.
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Be sure to try it!
In general, absolutely nothing complicated.
By the way, you can use wheat flour to make a cake. Only the taste of the dessert will be slightly different. However, with rice flour the cake still turns out more interesting. But in any case, preparing such a dessert is not just about time spent in the kitchen. This is a kissing ritual - fabulous, magical! For a real housewife, this is even a way to relax and unwind. Does that sound implausible? Try making the cake yourself!
The main thing is that your result will exceed all expectations - the cake will definitely be tastier and more beautiful than store-bought. And you will need little: the necessary products, a little patience and the desire to surprise your family and friends with culinary masterpieces.
The dessert can be stored in the refrigerator for about three to four days. Prepare and enjoy! Bon appetit!
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PP biscuit roll
If you want to treat yourself to a dietary dessert, you can prepare a sponge cake-based pp roll. You can use any low-calorie ingredients as filling.
To prepare you will need:
- 4 eggs. Separate the whites from the yolks. In this recipe we use exclusively proteins. They will need to be whipped to stiff peaks with a pinch of sugar.
- 20 grams of rice flour. Can be substituted with whole wheat flour if desired.
- 10 grams cornstarch. It will make our biscuit tender and airy.
- Sweetener according to your taste. You can put just a little sweetener in the dough, since our pp roll will still have a sweet filling.
- 250 grams of cottage cheese. We use low-fat cottage cheese. You can take soft baby cottage cheese with low fat content.
- Any berries. We will decorate our pp roll with them.
When you have beaten the whites to white peaks, you need to add flour and cornstarch to them. It is best to sift these dry ingredients first. Spread the resulting mixture on parchment in a layer of no more than 1.5 cm. Place in the oven, preheated to 180 degrees, for 10 minutes. Check the readiness of the base with a toothpick. Cover the finished biscuit with a towel, roll it up and let it cool completely. Place cottage cheese, whipped with sweetener, on the roll and sprinkle with berries. Wrap and enjoy the sponge roll.
As you can see, there is nothing difficult in preparing pp sponge cake. This dietary dessert will be a real salvation for everyone who is on a diet and wants to lose extra pounds. Be sure to try the pp biscuit and share your results!
