Golden Cornmeal Cake
A wonderfully tender and golden cake made with fine cornmeal, giving it a slightly rustic texture that pairs beautifully with a cup of tea or coffee. Simple pantry ingredients come together in minutes for an effortlessly satisfying homemade treat.
🛒 Ingredients
12 servings
- 200 ml whole milk
- 200 g fine cornmeal
- 200 g granulated sugar
- 200 g all-purpose flour
- 1 packet baking powder (11 g)
- 2 eggs, separated
- 180 ml sunflower oil
- Butter for greasing
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease and flour a 22 cm round cake tin.
- 2
In a large bowl, whisk together the cornmeal, sugar, and flour until well combined.
- 3
Add the egg yolks and oil to the dry ingredients, then gradually pour in the milk, stirring constantly until the batter is smooth and lump-free.
- 4
In a separate bowl, beat the egg whites to stiff peaks and gently fold them into the batter using a spatula to keep it light and airy.
- 5
Stir in the baking powder with a light hand, then pour the batter immediately into the prepared tin.
- 6
Bake for 35–40 minutes until the top is deep golden and a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes before turning out.
💡 Chef's Tip
For a lighter, citrus-scented crumb, swap 4 tablespoons of oil for the juice of half an orange and add its zest to the batter — it lifts the sweetness beautifully.
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