Making a gluten -free cake with cornmeal, spongy and tender is possible and, on this occasion, we provide you with this great recipe that, in addition to simple, will not subtract much time in the kitchen. A perfect cake for both breakfast and snack, suitable for celiacs and with a result of 10. Surely everyone likes at home and they will not leave the crumbs! Also, if you want to learn how to make cake with cornmeal, Easy, economical and simple, don look anymore, you have found the right recipe. Lets cook!
| 🚻 6 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients for cake with cornmeal: |
| 100 grams of softened butter without salt 200 grams of sugar (1 cup) 4 eggs m 1 tablespoon Liquid vanilla dessert 1 tablespoon of lemon zest 50 milliliters of milk 200 grams of cornmeal or maicena 2 tablespoons chemical yeast dessert |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients for cake with cornmeal:
1. To start the cake recipe with cornmeal, first in a bowl add the softened butter next to the sugar, beat with manual or electric rods.
Trick: You can soften the butter by introducing it for a few seconds into the microwave.
2. Add the eggs one by one beating between each addition.
3. incorporates liquid vanilla and lemon zest. Then remove to integrate.
4. Add the milk and mix until you get a smooth and homogeneous dough.
5. Finally, mix the chemical yeast with fine corn or cornstarch and sieve on the dough of eggs, flour, butter and milk. Mix well so that there are no lumps.
6. Preheat the oven at 180 ºC and then, a round mold of about 20 cm in diameter greases. Gate the mold well so that the cake does not stick. If you wish, you can grease it with a little molten butter and sprinkle with cornmeal removing the surplus to make a fine butter movie with flour. Then, pour the sponge cake dough and cook at 180 ºC with heat up and down for 20 minutes or until clicking the cake with a stick, leave without mass remains.
Trick: If you observe that the cake with cornmeal takes too much, you can cover it with aluminum foil until it finishes cooking.
7. Unmold carefully, because it is a very tender cake. Then let cool on a rack.
8. When the cake with cornmeal is cold, serve it. It admits freezing, although it is so rich that there will surely be nothing left for the next day. If you dare to make it at home, tell us and send us a photo with the result.
