Rice Flour Milk Cake (Baekseolgi Bread)

Ingredients

• 3 Egg whites (from large eggs)
• 80 g Sugar (for meringue)
• 3 Egg yolks (from large eggs)
• 50 ml Milk (room temperature)
• 40 ml Vegetable oil (neutral oil like canola or grape seed)
• 1 tsp Vanilla extract
• 150 g Non-glutinous rice flour (sifted)
• 4 g Baking powder
• 1 g Salt (a pinch)

Steps

1. 1

   Preheat your oven to 320°F (160°C). Line a loaf pan or square cake pan with parchment paper.

2. 2

   In a clean, grease-free bowl, beat the 3 egg whites with a hand mixer on medium speed until frothy.

3. 3

   Gradually add 80g of sugar in three batches, continuing to whip until stiff, glossy peaks form to create a stable meringue.

4. 4

   In a separate bowl, whisk together the 3 egg yolks, 50ml milk, 40ml vegetable oil, and 1 tsp vanilla extract until well combined.

5. 5

   Sift 150g of non-glutinous rice flour, 4g baking powder, and 1g salt into the egg yolk mixture. Stir with a whisk until the batter is smooth and no lumps remain.

6. 6

   Add one-third of the meringue to the rice flour batter. Fold gently with a spatula to lighten the mixture.

7. 7

   Add the remaining meringue and fold carefully using a 'cut and fold' motion to preserve the air bubbles until just combined.

8. 8

   Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release any large air bubbles.

9. 9

   Bake in the preheated oven at 320°F (160°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Remove from the oven and let the cake cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For the best texture, use 'wet' rice flour (typically found in the freezer section of Korean grocery stores) if possible, though dry rice flour works as well. If using dry flour, you may need to add an extra tablespoon of milk. This cake is best served at room temperature and stays moist for several days if kept in an airtight container.

Nutrition per serving

• dessert
• baking
• gluten-free
• korean
• rice cake
• rice flour
• milk cake
• tea time