Ingredients
- 1 cup rice flour (or potato flour), sifted twice
- 6 egg yolks
- 3/4 cup sugar
- 2 Tablespoons pineapple juice (or lemon juice)
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 4 egg whites
Preparation
Step 1
Oil and then line the bottom of a 9-inch round or 9 x 9 square baking pan with parchment paper, oil it again, and set it aside.
In the bowl of your mixer, beat the egg yolks, oil, and sugar until they creamy.
Add the flour, juice, vanilla, and salt, and beat until creamy. Transfer the batter to a large bowl and allow to rest for 30 minutes. (This softens the rice grains and reduces the grittiness some.)
Preheat the oven to 325°F.
Using a clean mixing bowl, beat the egg whites until they are stiff, but not dry (about 2 minutes in a 325 watt stand mixer).
Add the egg whites on top of the batter and fold the egg whites in using a rubber spatula. Begin in the center of the batter and come up on the sides of the bowl. Turn the bowl as you fold them in. Because the batter thickens so much as it rests, you will have to turn the bowl several times, about four to five.
Pour the batter into the prepared pan and bake at 325°F for 40 - 45 minutes or until a toothpick inserted turns out clean. (If you prefer to use a 9 x 9-inch pan, bake it for about 30 - 35 minutes.)
Transfer the pan to wire rack to cool for 15 minutes. Then invert the cake into your hands or on a parchment lined plate, and then invert it right side up onto the wire rack to cool completely. (If you line the wire rack with parchment paper, it will prevent dent lines in the bottom of your cake.)
Tips
If you choose to make a layer cake from this single layer. Wrap the cake in plastic wrap and refrigerate until it is thoroughly chilled, about 2 hours. Slice in half, fill, and decorated as desired.
If you would like an even moister cake, consider adding a couple tablespoons of oil or unsalted butter.