Cornmeal sponge cake recipe

Check out the two cornmeal sponge cake options. Options that can be served plain or with filling.

Sponge cake (1st Option)

Ingredients

• 1 cup (tea) wheat flour
• 1 cup (tea) sugar
• ½ cup cornmeal (tea)
• 3 tablespoons of oil
• 1 teaspoon vanilla essence
• 6 whites
• 6 excited
• 1 tablespoon of chemical baking powder

Preparation Mode

1. Grease and flour a 24 cm diameter pan. Reserve.
2. Sift the flour like cornmeal and baking powder. Reserve
3. Preheat the oven to medium temperature.
4. In electric mixer, beat the egg whites.
5. Always beating, add the egg yolks, one by one, and the sugar until you get a fluffy cream.
6. Turn off the mixer and mix with the flour, cornmeal, yeast, oil and vanilla.
7. Place in the pan and bake for approximately 25 minutes or until a toothpick inserted into the dough comes out clean.
8. Wait for it to cool and unmold.
9. If you prefer, cut in half and stuff (See Mother’s Tips)

Sponge cake (2nd Option)

Ingredients

• 1 cup (tea) wheat flour
• 2 cups of sugar (tea)
• 1 cup cornmeal (tea)
• 1 cup of hot milk
• ½ cup (tea) oil
• 4 excited
• 4 egg whites
• 1 tablespoon of chemical baking powder

Preparation Mode

1. Grease a 30 cm x 22 cm baking dish with oil. Reserve.
2. Preheat the oven to medium temperature.
3. Using a mixer, beat the egg whites and set aside.
4. In a mixer, beat the egg yolks with the sugar and oil until pale.
5. Add the cornmeal with the flour and milk, beating until you get a homogeneous dough.
6. Add the yeast and egg whites and mix gently with a spoon.
7. Pour into the pan and bake for approximately 25 minutes or until a toothpick inserted into the dough comes out clean.

Mom Tips

Use good quality fine cornmeal.

If you prefer, use a knife moistened with water to cut the cake.

You can serve the sponge cake plain or stuffed with dulce de leche, creamy guava paste, etc.

Approximate yield (1st option) of 8 servings

Approximate yield (2nd option) of 6 servings.