- 4 eggs
- 120 grams of butter
- 150 grams of sugar
- 200 grams of rice flour
- 650 milliliters of skim milk
- Powdered sugar for dusting
Beat the eggs with sugar until they triple in volume and turn pale. Add sifted rice flour and mix well. Melt 100 grams of butter and combine into the mixture.
Warm the skim milk and temper it into the batter, mixing continuously until smooth. Pour this mixture into a round 22 cm mold, greased with the remaining butter and lined with parchment paper.
Place the mold in the preheated oven at 180°C. Bake for 45-50 minutes, until the cake is golden and a toothpick comes out clean. Remove it from the oven to cool.
After baking, allow the cake to cool completely. Once cool, carefully remove it from the mold. Be cautious to avoid breaking the cake while releasing it from the mold.
Once the cake has cooled, dust the top with powdered sugar for an elegant finish. This adds sweetness and gives the cake a lovely aesthetic appeal.
Serve the cake as a delicious treat with tea or coffee. Enjoy the soft, fluffy texture and the mild sweetness of this homemade dessert.