Fluffy Cornmeal Cake — A Grandma's Timeless Classic
A wonderfully light and golden cornmeal cake where stiff whipped egg whites meet the rustic warmth of fine polenta. Delicately scented with vanilla, it is perfect for afternoon tea, a family dessert, or a cozy weekend bake that fills the kitchen with irresistible aromas.
🛒 Ingredients
12 servings
- 4 large eggs, whites and yolks separated
- 1 cup (200 g) granulated sugar
- 1½ cups (200 g) all-purpose flour
- ¾ cup (100 g) fine cornmeal
- ⅓ cup (80 g) unsalted butter, melted and cooled
- ¾ cup (200 ml) whole milk
- 2½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Separate the eggs. Beat the egg whites with the salt in a clean bowl until stiff peaks form.
- 3
In a large bowl, whisk the egg yolks with the sugar until the mixture is pale, thick, and doubled in volume.
- 4
Stir in the cooled melted butter, milk, and vanilla extract until fully combined.
- 5
Sift the flour and cornmeal together and fold them gently into the egg yolk mixture in two or three additions.
- 6
Stir in the baking powder.
- 7
Fold in the stiff egg whites in three additions using a spatula, using light circular motions to preserve the volume.
- 8
Pour the batter into the prepared pan and bake for 30–35 minutes, until a skewer inserted in the center comes out clean. Cool for 10 minutes before unmolding.
💡 Chef's Tip
Swap regular milk for buttermilk for extra tenderness. Dust with powdered sugar once cooled and serve alongside a fruit compote or a spoonful of crème fraîche. Keeps well under a cake dome for up to 3 days at room temperature.
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