I love sand cake. The soft grains melting in your mouth, the strong taste of butter… It tastes yummier than regular cake. And it’s so light and airy that you can’t stop at just one piece.
What is sand cake?
Well, it’s definitely not cake made of sand. Sand cake is the traditional East Indian name for a cake made from rice flour or cornflour.
But, there’s always a but, right? The traditional cake uses a mix of rice flour or cornflour with processed wheat flour. It’s easy peasy, but back to the ‘but’. My friend is on a gluten-free diet and can’t really eat too much wheat. So after a bit of experimenting, I perfect my version of the sand cake, without wheat. Yes, a perfect gluten-free rice cake recipe!
And it’s time to share it with you. Smile…
Here’s my glutenfree rice cake recipe from scratch.
How to make a sand cake from rice flour?
Here are my rice cake ingredients:
375 grams butter
333 grams rice flour
1 teaspoon vanilla essence or extract
360 grams fine sugar
1 table spoon baking powder
A pinch of salt
Just 7 ingredients. Cool, isn’t it?
Anyways, here’s how to make this simple gluten free cake with rice flour.
Mix the butter, vanilla extract, salt and the sugar together. Use a spatula or even an electronic beater. The salt is optional, but I always add salt. It just reminds me to thank Abba that we have the means to make cakes and eat them too.
Add in the eggs and beat. Nope, I don’t do that thing where you add in the yolks first and the whites later. I just add them all in together.
Next, and this is the important one. Stir in the rice flour and baking powder by hand. You can use a spoon if you want, but don’t beat it in. Just gently fold it in with a little TLC. This adds some air into the batter and doesn’t let it get all squidgy.
Next, add in your food colours. I made mine cyan in colour, and filled in two small tins that I had already lined with butter paper and kept ready. That pink one in the background is my sister’s nutmeg cake. I’ll get you the recipe for that soon!
And after about 50 minutes in the oven at 210 degrees Celsius, the beautiful gluten free rice cake is ready. You can see that some of the sugar has formed a crunchy layer on top. I love that. That only happens with the sugar on top. The sugar inside melts perfectly. So don’t worry about it.
We served my rice cake for dessert along with my sister’s nutmeg cake when we had guest’s over. And they loved it!
There’s also been times I’ve made rice cake madelines with an almond flaovored fondant glaze. Yeah, I thought they were petit-fours, but nope, the boyfriend corrected me and said they were madelines.
Well, okies! Here’s some of my erstwhile rice cake madelines! I can’t find the pics of after I had decorated them with icing. But these are from just when the almond fondant glaze is dripping on the tray below.
Gluten Free Rice Flour Cake Recipe
- 375 g Butter
- 330 g Rice Flour
- 6 Eggs
- 1 tsp Vanilla Extract Essence will also do.
- 360 g Sugar Fine
- 1 tbsp Baking Powder
- 1 pinch Salt
- Mix the butter, vanilla extract, salt and the sugar together.
- Add in the eggs and beat.
- Gently fold in the rice flour and baking powder by hand or with a spoon. Don’t beat it or it will lose air.
- Add in colour if you want to.
- Add the batter to your pre-lined baking trays.
- Bake for 50 minutes at 210 degrees Celsius.
- Serve. You don’t have to wait for it to cool. It tastes yummy when warm too!
If you try this gluten free rice flour cake recipe, come back to let me know how it went. Happy eating!