Glazed Rice Flour Cakes (Cake Tent)

These delicate rice flour cakes, originally titled "Cake Tent," are a unique gluten-free treat from the turn of the 20th century featuring a rich, buttery crumb. Made with a classic pound-cake-style batter of butter, sugar, and eggs, they are baked in small molds and finished with a crisp, vanilla-scented meringue glaze. The traditional preparation involves trimming the tops for a perfectly flat surface before applying the thick icing, resulting in an elegant, petit four-style dessert perfect for tea time.

Ingredients

8 ounces Fine rice flour (Originally 'Green rice or Mill No. 1 rice flour'. Approx. 1.5 to 2 cups.)
8 ounces Granulated sugar (Originally '0.5 lb ground sugar'. Approx. 1 cup plus 2 tablespoons.)
8 ounces Unsalted butter, softened (Originally '0.5 lb hard butter'. Equal to 1 cup (2 sticks).)
4 large Eggs (Originally '4 fresh eggs'.)
1 teaspoon Baking powder (Originally '1 flat spoonful'.)
1 tablespoon Butter (for greasing) (Estimated quantity for greasing molds.)
4 ounces Powdered sugar (icing sugar) (Originally '0.25 lb fine ground white sugar'. Approx. 1 cup.)
1 teaspoon Vanilla extract
1 large Egg whites, stiffly beaten (Quantity estimated. Use pasteurized egg whites for safety if desired.)

Instructions

1Preheat your oven to 375°F (190°C). Generously grease small cake molds, muffin tins, or tart pans with butter.
2In a mixing bowl, cream the softened butter until smooth. In a separate bowl, beat the eggs thoroughly. Add the beaten eggs to the butter along with the granulated sugar, rice flour, and baking powder. Mix everything together until a smooth batter forms.
3Fill the prepared molds about 3/4 full with the batter (do not fill completely to the top). Place in the hot oven and bake for 20-25 minutes until golden brown and cooked through.
4Remove the cakes from the oven and unmold them. While they are still warm, use a sharp knife (warmed in hot water if necessary) to slice off the domed tops, creating a perfectly flat surface on each cake.
5Prepare the icing by mixing the powdered sugar with the vanilla extract and enough stiffly beaten egg white to form a thick, dough-like paste (similar consistency to roti dough). It should be spreadable but stiff.
6Spread the thick icing over the flat tops of the cakes. Place the iced cakes back into a cool oven (around 200°F/95°C or simply turn the oven off and use residual heat) for about 10 minutes to allow the icing to dry and set firm.