Christmas Rice Flour Cake
クリスマス米粉ケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, Christmas cake means a light sponge topped with whipped cream and strawberries, and this is the version we make in the preschool kitchen so that every child can join in. The cake batter is built on rice flour, soy milk and vegetable oil, so there is no egg, dairy or wheat, and it comes together in one bowl with no special technique. The strawberries add the festive red and a little tartness against the sweet cream, and children love helping to pipe the whipped cream and set the berries on top.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.3 gsugar
- 5.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 2 gbaking powder
- 12 gsoy-blend whipping creamA Japanese whipping cream made with soy milk. Products differ, so for a milk-free cake choose one labeled dairy-free and check the label. Substitute: A dairy-free (plant-based) whipping cream. Regular heavy cream contains milk, so the cake would no longer be milk-free.
- 2.4 gsugar
Ingredients
- 26.3 grice flour
- 30 gstrawberries
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
- soy-blend whipping cream (豆乳入りホイップ)
- A Japanese whipping cream made with soy milk. Products differ, so for a milk-free cake choose one labeled dairy-free and check the label. Substitute: A dairy-free (plant-based) whipping cream. Regular heavy cream contains milk, so the cake would no longer be milk-free.
Directions
- 1
Add the soy milk to the vegetable oil and whisk well until emulsified.
- 2
Add the sugar and mix well. Add the rice flour, potato starch and baking powder and mix well until smooth.
- 3
Pour the batter into muffin molds or a baking sheet lined with parchment paper, and bake in an oven preheated to 180°C (350°F) for about 25 minutes. Let cool.
- 4
Whip the soy-blend whipping cream with the sugar to make whipped cream.
- 5
Cut the tops off the strawberries.
- 6
Plate the cake, pipe on the whipped cream and top with the strawberries.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 289.5 kcal | 579 kcal | 289.5 kcal |
| Protein | 3.3 g | 6.6 g | 3.3 g |
| Fat | 14 g | 27.9 g | 14 g |
| Carbohydrates | 39.2 g | 78.3 g | 39.2 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 64.5 mg | 129 mg | 64.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 205.5 mg | 411 mg | 205.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 289.5 kcal | 3.3 g | 14 g | 39.2 g | 1 g | 0.3 g | 64.5 mg | 0.6 mg | 205.5 mg |
| 1 adult serving | 579 kcal | 6.6 g | 27.9 g | 78.3 g | 2.1 g | 0.6 g | 129 mg | 1.2 mg | 411 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
