Sakura Moonlight Mochi Cake

Allergens

Eggs, Dairy (Optional)

Ingredients

• 3/4 cup gluten
• free rice flour
• 1/4 cup potato starch
• 1/4 cup sugar
• 2 large eggs, separated
• 1 tbsp sakura
• infused milk (make by steeping 1 tsp dried sakura blossoms in 2 tbsp warm milk)
• Pinch of salt
• 1/2 tsp baking powder
• 3 tbsp sugar for meringue
• Pink food coloring, optional

Instructions

1. Preheat the oven to 350°F (180°C). Grease and parchment paper line a 6 inch cake pan.
2. In a large bowl, whisk together rice flour, potato starch, sugar, salt, and baking powder. Set aside.
3. In another bowl, combine egg yolks and sakura infused milk until smooth.
4. Slowly add the egg yolk mixture to the dry ingredients, stirring well after each addition.
5. In a separate clean bowl, beat egg whites until soft peaks form. If using food coloring, add it now for a delicate blush hue.
6. Gently fold the beaten egg whites into the batter in three parts, using a rubber spatula.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30 35 minutes until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.
9. Prepare meringue by whipping egg whites and sugar in a clean bowl until stiff peaks form. Tint pink if desired.
10. Once the cake is cooled, spread or pipe meringue onto the top of the cake and create artistic swirls.
11. Optionally, garnish with dried sakura blossoms for an elegant touch.

Chef’s Insight

The secret to perfect meringue is a clean bowl and utensils. Ensure there are no traces of fat or grease.

Notes

Make sure to use gluten-free rice flour and potato starch for a truly gluten-free dessert.