Cornflour Cake
This delicate, gluten-free cake uses pure cornflour instead of wheat flour to create a uniquely tender, melt-in-the-mouth texture that distinguishes it from standard sponges. The recipe calls for equal weights of butter, sugar, and cornflour, resulting in a rich, buttery crumb that is lightened by thorough beating and aromatic vanilla. Perfect for afternoon tea, this golden cake offers a sophisticated simplicity and a fine, sandy texture that pairs beautifully with fruit or a dusting of powdered sugar.
Ingredients
- 1/4 pound Cornstarch (Cornflour) (Originally 'Brown & Polson's Cornflour; 0.25 ratl'. Converted to 1/4 pound (approx 1 cup).)
- 1/4 pound Butter (Originally '0.25 ratl'. Equals 1 stick or 4 ounces.)
- 1/4 pound Powdered sugar (Originally 'sundeli khand; 0.25 ratl'. Equals approx 1 cup.)
- 2 whole Eggs (Fresh eggs)
- 1 teaspoon Baking powder (Use a heaping teaspoon. Originally listed as '1 heaping spoon baking powder or 1 pinch soda bicarb'.)
- 2 teaspoons Vanilla extract (Originally 'Vanilla essence')
- 1 tablespoon Butter (For greasing the pan (quantity estimated))
More recipes using Cornflour
Cornflour Custard
This smooth and creamy dessert offers a delightful variation on traditional arrowroot custard by utilizing cornflour for a rich, velvety texture. The dish combines the comforting warmth of sweetened milk with the thickening power of cornflour, resulting in a glossy pudding that is both elegant and satisfying. Perfect served chilled on its own or as a sophisticated accompaniment to fresh fruits and jellies, this custard is a timeless classic.
Cornflour Fritters (Karkariya)
These unique historical fritters, known as Karkariya, are a delightful cross between a soufflé and a crisp beignet, made using a cornflour base rather than wheat flour. The batter is cooked into a thick paste, enriched with butter and eggs, and flavored with aromatic rose and almond essences before being deep-fried to golden perfection. The result is a treat that puffs up beautifully in the hot ghee, offering a crisp exterior and a tender, airy interior.
Cornflour Oud (Halwa)
This rich and glossy Parsi sweet, known as Oud, combines the smooth texture of cornflour with the tropical richness of fresh coconut milk and ghee. The dessert is slow-cooked to a perfect gelatinous consistency and infused with a fragrant blend of rosewater, cardamom, nutmeg, and vanilla. Served as delicate squares, it offers a melt-in-the-mouth texture that is both comforting and elegant.
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a round cake tin or mold generously with butter.
- 2In a large bowl, beat the butter until soft and creamy. Add the eggs and powdered sugar to the butter and mix thoroughly until well combined.
- 3Gradually add the cornflour to the mixture, a little at a time. Once all the cornflour is added, beat the batter continuously for about 5 minutes to aerate the mixture.
- 4Stir in the vanilla extract and baking powder. Pour the batter into the prepared tin, filling it slightly less than full to allow for rising. Bake in the preheated oven for 30-35 minutes, or until the cake is golden and firm to the touch. (Note: The original recipe mentions this can also be made without baking powder, similar to a sponge cake, if beaten sufficiently).
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This smooth and creamy dessert offers a delightful variation on traditional arrowroot custard by utilizing cornflour for a rich, velvety texture. The dish combines the comforting warmth of sweetened milk with the thickening power of cornflour, resulting in a glossy pudding that is both elegant and satisfying. Perfect served chilled on its own or as a sophisticated accompaniment to fresh fruits and jellies, this custard is a timeless classic.
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