Rice Flour Muffin-Cakes

Delicious gluten-free mini vanilla pound cakes rich in eggs, butter and flavour!

These sweet treats come together very quickly though the eggs are separated and the whipped egg whites folded into the creamed butter-sugar-yolk-flour mixture just before baking. There’s no leavening except for the air that’s incorporated during the processes of creaming and whipping so the finished texture is much like a standard pound cake “ dense with a fine, moist crumb. I would never have guessed they were made with rice flour (and I even used brown!)

We enjoyed these plain with tea but they could easily be served as dessert with a little fresh fruit/coulis and crème fraîche.