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fluffy cornmeal cake
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
6 servings
Otávio Lima
@imotaviolima- Ingredients
- Recipe
- Refined sugar2 cup
- Wheat flour1 cup
- Cornmeal2 cup
- Baking powder1 tablespoon
- Milk1 cup
- Oil1 cup
- Eggs3 unit(s)
- Preheat the oven to 180°. Beat the eggs, milk and oil in a mixer with a whisk.
- Sift the sugar and cornmeal into the liquids. Mix well.
- Add the yeast and the flour by sifting. Mix well, but not too much, if we mix too much we activate the gluten and make the dough elastic.
- Transfer the dough to a round shape greased with butter and cornmeal. Tap the table to get the air out of the dough. Place the form inside another larger form, this cake grows a lot. Place in the oven for 40 minutes.
- Unmold the cake while it is still warm. Is ready.
- IMPORTANT: Cornmeal cake usually doesn't have gluten, but this one does. Gluten is present in wheat flour, and it is activated when we add liquid and mix with a lot of mechanical work. Even though we mix a little, the gluten is still there, but not activated. If you want a gluten-free cornmeal cake, I recommend looking for another recipe. Adding flour makes the cake fluffier. Cake made only with cornmeal is usually more massive, but it's still delicious.
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