Soft Rice Flour Strawberry Cream Cake
How to Make a Moist and Delicious Strawberry Cream Cake with Rice Flour at Home
Indulge in this incredibly soft and moist strawberry cream cake, specially made with rice flour for an extra delightful texture. It’s a delightful homemade treat that everyone will love.
Genoise (Cake Base) Ingredients- 150g Whole Eggs (approx. 3 large eggs at room temperature)
- 70g Granulated Sugar
- 10g Corn Syrup or Oligosaccharide Syrup (for shine and softness)
- 2g Vanilla Extract (to eliminate egg odor and enhance flavor)
- 80g Cake Rice Flour (for a gluten-free, tender crumb)
- 2g Baking Powder
- 10g Unsalted Butter (melted)
- 15g Milk (mixed with melted butter)
Whipped Cream Frosting Ingredients- 350g Cold Heavy Cream (minimum 35% fat)
- 70g Mascarpone Cheese (for a rich, creamy flavor – optional)
- 41g Sugar (adjust to your sweetness preference)
- 3.5g Kirsch (Cherry Liqueur) (to enhance fruitiness – optional)
- 350g Cold Heavy Cream (minimum 35% fat)
- 70g Mascarpone Cheese (for a rich, creamy flavor – optional)
- 41g Sugar (adjust to your sweetness preference)
- 3.5g Kirsch (Cherry Liqueur) (to enhance fruitiness – optional)
Cooking Instructions
Step 1
First, prepare the melted butter and milk mixture for the genoise. Combine 10g of unsalted butter and 15g of milk in a microwave-safe bowl. Heat in short intervals of 20-30 seconds, stirring in between, until fully melted. Ensure it’s not too hot.
Step 2
In a clean bowl, pour in 150g of whole eggs. This is approximately 3 large eggs. It’s best to measure them accurately.
Step 3
Add 70g of granulated sugar, 10g of corn syrup, and 2g of vanilla extract to the eggs. Whisk gently to start dissolving the sugar.
Step 4
Place the bowl over a bain-marie (a bowl set over simmering water). Whisk the egg mixture continuously until it reaches a temperature of 37-40°C (98-104°F). This gentle warming helps to break down the egg proteins and dissolve the sugar smoothly.
Step 5
Now, using a hand mixer, whip the egg mixture. Start on medium-high speed until the mixture becomes pale, thick, and frothy. If unsure about the timing, whip on medium speed for 2 minutes, then high speed for 2 minutes, followed by low speed for 2 minutes to stabilize. This process creates the airy structure for the cake.
Step 6
As you whip, you’ll notice the egg mixture change from a pale yellow to a lighter, almost white color.
Step 7
Finally, whip on low speed for about 2 more minutes to stabilize the batter. The ideal consistency is when the batter falls from the whisk in a ribbon that holds its shape for at least 2 seconds. This indicates that the batter has achieved sufficient volume and stability.
Step 8
Sift 80g of cake rice flour and 2g of baking powder directly over the whipped egg mixture. Sifting prevents lumps and helps the dry ingredients incorporate more easily.
Step 9
Using a spatula, gently fold the dry ingredients into the wet mixture with a J-shaped motion, scraping from the bottom of the bowl. Continue folding just until no dry flour streaks remain. Be careful not to overmix, as this can deflate the batter.
Step 10
Once the batter is mostly combined, take about one ladleful of the batter and add it to the previously prepared warm butter and milk mixture (which should be around 55-60°C or 131-140°F). This is called a ‘sacrifice batter.’ Mix this well. This step tempers the butter mixture, making it easier to incorporate without deflating the main batter.
Step 11
Pour the well-mixed sacrifice batter back into the main batter. Gently and quickly fold it in, scraping the bottom of the bowl, until everything is just combined. Aim for a uniform consistency without overmixing.
Step 12
Pour the batter into a prepared round cake pan lined with parchment paper. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
Step 13
To check for doneness, insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. Remove from the oven, invert the cake onto a wire rack, and let it cool completely.
Step 14
Once the cake has cooled completely, carefully peel off the parchment paper. Slice the cake horizontally into 1cm thick layers. Wrap the cake layers tightly in plastic wrap or place them in an airtight container to prevent them from drying out. Now, prepare your fresh strawberries and whipped cream.
Step 15
Wash the fresh strawberries thoroughly under running water. Remove the green tops and pat them completely dry with paper towels.
Step 16
Set aside a few nice strawberries for decoration. Slice the remaining strawberries into uniform, approximately 0.5cm thick pieces. You can slice them crosswise or lengthwise, as you prefer.
Step 17
In a chilled bowl, combine 350g of cold heavy cream, 70g of mascarpone cheese, 41g of sugar, and 3.5g of Kirsch. Mascarpone cheese and Kirsch add a lovely depth of flavor but are optional.
Step 18
Using a hand mixer, whip the cream mixture. Mascarpone cheese can make it splatter initially, so start on low speed and gradually increase to high speed. Whip until the cream thickens and forms soft peaks that hold their shape. (Note: You can whip separately for filling and frosting if preferred, but whipping all at once is also fine.)
Step 19
The cream is ready when stiff peaks form – meaning when you lift the beater, the cream holds its shape without collapsing. Be careful not to overwhip, as it can curdle.
Step 20
Place one layer of cake on your serving plate. Brush it lightly with syrup. (For syrup: mix 60g water and 30g sugar, heat until dissolved, cool, then add 3-4 drops of lemon juice or white rum – optional). Spread a generous layer of the whipped cream over the syrup-soaked cake layer. Smooth it out evenly.
Step 21
Arrange the sliced strawberries over the cream layer. Then, spread a thin layer of whipped cream over the strawberries. Place another cake layer on top and repeat the process of layering cake, cream, and strawberries.
Step 22
Once the final cake layer is in place, cover the entire top surface with whipped cream. Use an offset spatula to smooth the top and then the sides of the cake for a clean finish.
Step 23
Decorate the cake as desired with the reserved fresh strawberries. For an added touch, you can create decorative swirls with an offset spatula or create floral patterns with the cream. Enjoy your delicious homemade strawberry cake!
