Wednesday, 8 October 2014

Gluten-Free Moist & Fluffy Butter Cake


1. 250gm salted butter (melted butter)
2. 50gm of fine sugar
3. 50gm of sweet rice flour (this is also known as glutinous rice)
4. 250gm of white rice flour
5. 8-medium sized eggs
6. 1 teaspoon of baking powder
7. 1 teaspoon of baking soda
8. 1 teaspoon of vanilla extract


1. In a large mixing bowl, mix the butter and the sugar together. 

2. Separate the egg whites and yolks.

3. In a bowl, beat the egg whites until stiff peaks form.

4. In another bowl, beat the yolks.

5. Add the egg yolks into the butter/sugar mixture bit by bit while stirring continuously.

6. Then add in the egg whites into the mixture bit by bit while stirring continuously.

7. Add in the vanilla extract.

8. Fold in the flour, baking powder and baking soda little by little and mix with the spatula.

9. Preheat oven at 170C.

10. Line a cake tray with baking paper.

11. Pour mixture into it and bake for approximately 25 minutes or until golden brown.

12. Set aside to cool.

Bon appétit!

P.S: I'm beginning to get the hang of gluten-free cooking!


  1. Hmmm...glutinous rice? How is that be gluten-free? I know some rice does have gluten, but if it's supposed to be a gluten-free diet, how does that work?

    1. Glutinuos rice doesn't have gluten. It has two types of starch which makes it sticky.

    2. Jeez, you scared me. My medication filler is sweet rice flour so I thought I'd been eating gluten. I can't have rice anyway because it's a cross-reactor to gluten, but I thought it was the lesser of evils. I had heard even some rices have gluten so I thought I was screwing up. If I just stick to my diet instead of trying to sneak in desserts I'd be fine, but I'd rather cheat.