🧈🍰 Gluten-Free Butter Rice Cake 🍰🧈
After much anticipation, I finally created this "diet killer" recipe – the rich butter cake. 😏
For the butter, I chose widely available brands. While they might not be the best of the best, convenience is key for everyone. Sometimes, moms struggle to find the specific brands I use in my recipes. To simplify, I prioritize popular brands that meet health standards (No Trans Fat). 🧐
Recommended Brands:
- Golden Churn
- SCS Silver Packaging
(Check the label for "Trans Fat %." If it’s not listed, it typically means no trans fats.)
To enhance the cake’s softness and moisture, I used the separated egg method and whipped the egg whites with white sugar. Honestly, for a whole-grain recipe, the resulting softness truly surprised me. 😲
As the cake baked, waves of rich butter aroma filled my kitchen, lingering long after it was done. The scent was so intoxicating it felt like every hidden creature in my kitchen might come crawling out. 😬
If you can resist slicing it right away, I highly recommend letting the cake cool, slicing it, and storing it in an airtight container at room temperature. After resting for 12–24 hours, the flavors deepen, and the cake becomes even more delicious. 😎
The rich fragrance of butter paired with the earthy aroma of brown rice creates a melt-in-your-mouth experience that feels like… love. 🥰
Diet? 🤔 Let's think about that after enjoying this cake. 🤪🤣
⚠️ Friendly Reminder: Butter contains saturated fats. If you’re watching your weight or on a diet, please enjoy in moderation. 🍰✨
🧈🍰 Gluten-Free Rich Butter Cake Recipe 🍰🧈
📝 Ingredients:
- Goglufree Gluten-Free All-Purpose Flour: 200g
- Pure Butter: 250g (Golden Churn / SCS)
- Milk: 60g (can substitute with plant-based milk)
- Egg Yolks: 4 large
- Molasses or Cane Sugar: 50g
For Egg Whites:
- Egg Whites: 4 large
- Fine White Sugar: 50g
- Vinegar or Lemon Juice: 2–3 drops
👩🍳 Preparation Steps:
🔧 Prep Tools:
- Soften butter at room temperature.
Separate egg yolks and whites into two clean, dry bowls.
Whip softened butter until fluffy.
Gradually add molasses or cane sugar in two portions while whipping.
Scrape down the sides with a spatula and continue whipping.
Add egg yolks one at a time, mixing well after each addition.
Pour in milk and mix until fully combined.
Sift 200g Goglufree Gluten-Free All-Purpose Flour into the batter.
Optional: Add remaining flaxseed and Psyllium husks from the flour or discard. (Recommended to keep for added nutrition.)
Fold the mixture clockwise with a spatula until smooth.
Preheat Oven:
Preheat the oven to 180°C (10 minutes).
Add vinegar or lemon juice to egg whites.
Whip egg whites on low to medium speed until foamy.
Gradually add fine white sugar in two portions.
Whip until firm peaks form (stiff peaks).
Gently fold a small portion of egg whites into the batter.
Add the remaining egg whites and fold gently clockwise until well combined. (Avoid over-mixing to retain fluffiness.)
Line a baking tray with parchment paper.
Pour the batter into the tray and smooth the top.
Tap the tray lightly on the countertop to remove air bubbles.
Bake in the preheated oven at 180°C (Top/Bottom Heat) for 40–45 minutes. (Adjust based on your oven.)
Test the cake with a toothpick; if it comes out clean, the cake is ready.
Remove the cake and place it on a wire rack to cool.
Once cooled, slice and enjoy!
For better flavor, let the cake "rest" for 12–24 hours to allow the butter to fully infuse.
Storage Tips:
- At room temperature: Up to 2 days.
- Refrigerated: Up to 1–2 weeks.
💡 Tips for Success:
- Substitute milk with any plant-based milk if preferred.
- Adding fine white sugar enhances moisture retention. You can also replace it with molasses or cane sugar.
Enjoy the rich aroma of butter combined with the natural goodness of rice flour in every bite! 🥰✨