This Gluten-Free Glutinous Rice Matcha Cake is light, fluffy, and has a soft green tea flavor. Perfect to serve at any time of the day!
I made it using leftover matcha powder from my Matcha Streusel Cupcakes post a few weeks ago. It has a super light texture, making it just like a light chiffon cake, but using glutinous rice flour instead of regular flour. Bake it in a muffin pan with non-stick cupcake liners. They hold their shape perfectly and will not shrink. Just a gentle reminder, do not use a tube cake pan. Glutinous rice flour stays a bit sticky, so the cooled cake is not easy to remove from the pan and you’ll not get a pretty shaped cake like a chiffon cake.
Glutinous Rice Matcha Cake ~ perfect to serve at any time of the day!
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Glutinous Rice Matcha Cake
This Gluten-Free Glutinous Rice Matcha Cake is light, fluffy, and has a soft green tea flavor. Perfect to serve at any time of the day!
Ingredients
- 4 egg yolks - use large egg
- 60 g fresh milk
- 8 g matcha powder
- 45 g corn oil
- 75 g glutinous rice flour
- 4 egg whites
- 75 g caster sugar
Instructions
- In a bowl, mix egg yolks, milk, matcha powder (sieve) and oil together, stir well with a hand whisk.
- Sieve in glutinous flour and stir mixture till smooth, set aside.
- Whisk egg whites till frothy, gradually add in the sugar in batches and beat to stiff peak forms.
- Add ⅓ of the egg whites into the egg mixture, fold well with a hand whisk or rubber spatula. Then pour the egg mixture back to the remaining egg whites and gently fold well till combined.
- Pour the matcha batter into muffin pan lined with cupcake liners, then scatter some chocolate chips on top. Gently drop pan on table top twice to knock out air bubbles.
- Bake in preheated oven at 145 degrees C for about 40 minutes in the center rack of the oven.
- Remove pan from the oven after baked and immediately drop pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool in pan.
Notes
Please keep in mind that all oven temperatures and baking time varies
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- 糯米抹茶蛋糕 Glutinous Rice Matcha Cake
- 这款糯米抹茶蛋糕不仅是无麸质的，而且口感像戚风蛋糕一样轻盈绵密，并带有淡淡的抹茶香气.
- 材料：
- 4个 蛋黄 （用大鸡蛋）
- 60克 牛奶
- 8克 抹茶粉
- 45克 玉米油
- 75克 糯米粉
- 4个 蛋白
- 75克 细砂糖
- 做法：
- 碗中倒入蛋黄, 牛奶，抹茶粉(过筛) 和玉米油充分搅拌均匀。
- 筛入糯米粉，搅拌至无颗粒的顺滑状态。
- 把蛋白打致起泡泡，细砂糖分次加入，打致硬性发泡。
- 取出1/3蛋白霜到蛋黄糊里用蛋抽或橡皮刮刀翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，翻拌均匀即可。
- 将抹茶蛋糊倒玛芬盘防粘纸杯中，撒上适量巧克力粒，然后在桌面轻轻震两下将气泡震出去.
- 放入预热烤箱(中层)摄氏145度烘烤约40分钟。
- 烤好的蛋糕连烤盘在桌面敲打几下敲出热气，这样蛋糕就不容易收缩。蛋糕待凉后即可享用（蛋糕无需倒扣）。
- 温馨提醒
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 必须在玛芬盘里放上防粘纸杯纸垫来烘烤.蛋糕烤好后形状完美，完全不会回缩.
- 不要用戚风中空模. 因为糯米粉烤好后会有些黏，冷却后很容易粘在模具上，脱模后就很难像普通戚风蛋糕那样完美漂亮.