A method of making rice flour from Japonica rice and using the same in cake preparation comprises: soaking Japonica rice in water； grinding the soaked Japonica rice with water into rice pulp； then removing water in the rice pulp and drying the same at a temperature of 35 to 45 DEG C to obtain a rice pump aggregate； grinding the rice pump aggregate into rice flour； and after that, mixing egg white, egg yolk and sugar with gradually added rice flour prepared above, soybean oil, and butter and well blending to form a mixture； and baking the mixture placed in a container to obtain a rice cake.一種以梗米製作米粉及其應用於製作蛋糕之方法，其以梗米加水浸泡，再將泡好的梗米加水研磨成米漿，然後脫去米漿中的水分，並以３５至４５℃之溫度烘乾而得米漿團，再將米漿團研磨成米粉；承上，取蛋白、蛋黃及砂糖混合攪拌，攪拌時再逐步加入前述製得之米粉及沙拉油、奶油並攪拌均勻，將拌好的混合物置於容器內烘烤即得米蛋糕。
