Best 3 Corn Flour Cake Recipes
Indulge in the delectable world of corn flour cakes, where simplicity meets delightful flavors. With a rich history rooted in various cultures, these cakes are known for their moist and tender crumb, often complemented by a golden-brown crust. Corn flour imparts a unique texture and a subtle sweetness that pairs beautifully with a variety of ingredients. From classic recipes passed down through generations to modern creations infused with innovative flavors, this collection of corn flour cake recipes promises a culinary journey like no other. Discover the secrets of crafting the perfect corn flour cake, from mastering the right balance of ingredients to achieving that perfect rise. Whether you're a seasoned baker or just starting your baking adventure, these recipes will guide you through each step, ensuring a delightful outcome. Get ready to tantalize your taste buds with the irresistible charm of corn flour cakes.
Here are our top 3 tried and tested recipes!
CORNFLOUR SPONGE CAKE
Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Provided by Ann Low
Categories Baking
Time 30m
Number Of Ingredients 3
Steps:
- Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
- Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
- Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
- Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
- Turn sponge onto a wire rack to cool.
- Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
CORNFLOUR BUTTER CAKE
In an attempt to lose weight, I have cut out wheat and some other products out of my diet (it's working by the way! lol)... Today I wanted to make a cake. I searched everywhere for a cake recipe made with corn flour instead of other flours and I couldn't find one anywhere. So I made my own, and was quite pleased with the result!! edit: I'm not sure why the "nutritional value" is so high on the side.. please note that if you do click on the detailed view, you'll find that each serving is 377 calories... NOT over 2000, thank you. :).
Provided by ByNDii
Categories Dessert
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to about 170 degrees Celcius.
- Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
- Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
- Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
- Serve warm, spreaded with butter :).
Nutrition Facts : Calories 365.8, Fat 24.9, SaturatedFat 15.2, Cholesterol 93.4, Sodium 281.2, Carbohydrate 34.1, Fiber 1.4, Sugar 18.4, Protein 3
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
Tips:
- Cornflour to All-Purpose Flour Ratio: Cornflour, also known as cornstarch, should be used in a 1:3 ratio with all-purpose flour. This means for every 1 cup of cornflour, you'll need 3 cups of all-purpose flour.
- Measuring Cornflour: When measuring cornflour, it's crucial to use the correct technique. Do not scoop the cornflour directly from the container, as this can result in a packed measurement and an overly dense cake. Instead, spoon the cornflour into the measuring cup and level it off with a knife.
- Mixing the Batter: When mixing the cake batter, be sure to avoid overmixing. Overmixing can develop the gluten in the all-purpose flour, resulting in a tough and dense cake. Mix the batter until the ingredients are just combined.
- Baking Temperature: Cornflour cakes are typically baked at a lower temperature than traditional cakes. This helps to prevent the cake from drying out and becoming crumbly. The recommended baking temperature for cornflour cakes is usually between 325°F (163°C) and 350°F (177°C).
- Cooling the Cake: After baking, allow the cornflour cake to cool completely in the pan before frosting or serving. This helps to prevent the cake from falling apart.
Conclusion:
Cornflour cakes offer a unique texture and flavor that can be enjoyed by people of all ages. By following these tips and tricks, you can create delicious and moist cornflour cakes that are perfect for any occasion. With its light and airy texture, cornflour cakes are a great choice for those who prefer a softer and less dense cake. Additionally, cornflour cakes are naturally gluten-free, making them a suitable option for individuals with gluten sensitivities or celiac disease. Experiment with different flavors and toppings to create your own unique cornflour cake recipes that will impress your friends and family. Happy baking!
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