Cornflour Cake

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))

Instructions

  1. 1Preheat your oven to 350°F (175°C). Grease a round cake tin or mold generously with butter.
  2. 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.
  3. 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.
  4. 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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