Sweet and spongy, yet slightly tangy, this rice flour orange cake has the texture of angel food cake with a distinct flavor profile. It’s the perfect dessert to serve for an office birthday, backyard barbecue, or weekend brunch…
Why Rice Flour?
If the thought of baking with anything other than white flour has you doing a nervous dance around the kitchen, this recipe should give you peace of mind. With just seven ingredients and five easy steps, you’ll find this recipe is just as easy to prepare as other, more traditional cakes.
If you’re a newbie to using rice flour, know that you are not alone. While it's getting more popular in American kitchens with the meteoric rise of gluten-free diets, it's a very common flour for Asian baking. If you've ever spent time in New York's or San Francisco's Chinatowns, you may have noticed the bakeries are filled with fluffy, yellow cakes that kind of look like Twinkies. They're all made from rice flour, tapioca flour, or potato starch, which are very similar to cornstarch. Those flours all make very light and airy confections and rice flour makes this cake lighter and less dense than your average cake.
Baking Is Chemistry
If you and your stand mixer are good friends in the kitchen, surely you know this already: Baking is pure chemistry, and changing an ingredient will change the end result of your formula. Therefore, you need to understand the general makeup of each ingredient before you go swapping out one for another.
One mistake bakers make when using a new flour is assuming alternative flours can be used as a 1:1 replacement for white flour in their grandma's original dessert recipes. In reality, flours have completely different structures that will change the entire makeup of a recipe. For traditional baking, gluten is important for making lofty confections like cakes, so gluten-free flours need some help inflating. Typically, if you're making gluten-free cakes with alternative flours like brown rice flour or tapioca starch, you'd have to use additional baking powder to help them rise like a traditional cake recipe. For instance, this recipe calls for a whole tablespoon of baking powder while traditional recipes call for about half of that.
Do not be alarmed by the number of eggs in a recipe that use alternative flours; it is quite common for gluten-free flours. The extra eggs help give the cake structure and aid the baking powder to give it a little more leavening power. To give you a little perspective, typically, the only leavening agent in a regular pound cake is the egg, and whipped egg whites are what make angel food cake airy.
Enjoy This Deliciously Tangy Orange Rice Flour Cake
Light, fluffy, and spongy like angel food cake, this recipe comes with a twist. To make your cake, you’ll blend an entire orange — skin and all! — into the batter. The orange itself sweetens the cake while the rind cuts the sweetness with a slight bitterness.
- Preheat oven to 350 degrees Fahrenheit.
- Puree the orange with the eggs in a blender, until the orange is liquefied.
- In a large bowl, combine the orange and egg mixture with the oil and dry ingredients and stir until combined.
- Pour batter into a greased and floured bundt cake pan.
- Bake for about 40 minutes, or until the top of the cake is golden brown.
|Calories630Calories from Fat280|
|% DAILY VALUE|
|Calories from Fat280|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.