Cornflour Butter Cake Recipes

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CORNFLOUR BUTTER CAKE



Cornflour Butter Cake image

In an attempt to lose weight, I have cut out wheat and some other products out of my diet (it's working by the way! lol)... Today I wanted to make a cake. I searched everywhere for a cake recipe made with corn flour instead of other flours and I couldn't find one anywhere. So I made my own, and was quite pleased with the result!! edit: I'm not sure why the "nutritional value" is so high on the side.. please note that if you do click on the detailed view, you'll find that each serving is 377 calories... NOT over 2000, thank you. :).

Provided by ByNDii

Categories     Dessert

Time 55m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 8

1 cup cornflour, sieved
1/4 cup sugar
1/2 cup icing sugar
3/4 cup butter, partially melted partially solid
1 teaspoon baking powder
1 egg
1/4 cup milk
1 teaspoon vanilla essence

Steps:

  • Preheat oven to about 170 degrees Celcius.
  • Beat vanilla, butter and both sugars well, add the egg and continue beating until nice and creamy.
  • Mix in the corn flour and baking powder and slowly add the milk, mix gently until combined and then beat well again - I like to alternate between high speed and low speed.
  • Pour into a cake tray and bake for approximately 40minutes or until when poked through the poker comes away clear with no residue.
  • Serve warm, spreaded with butter :).

Nutrition Facts : Calories 365.8, Fat 24.9, SaturatedFat 15.2, Cholesterol 93.4, Sodium 281.2, Carbohydrate 34.1, Fiber 1.4, Sugar 18.4, Protein 3

CORNFLOUR SPONGE CAKE



Cornflour Sponge Cake image

Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.

Provided by Ann Low

Categories     Baking

Time 30m

Number Of Ingredients 3

3 Eggs (65g each)
½ cup (110g) Caster sugar (used 85g)
¾ cup (110g) Corn flour, sifted twice

Steps:

  • Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
  • Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
  • Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
  • Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
  • Turn sponge onto a wire rack to cool.
  • Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

BUTTER CAKE



Butter Cake image

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
  • Sift together the flour, salt, and baking powder.
  • Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g

SWEET CORN CAKE



Sweet Corn Cake image

A Mexican sweet corn cake with a spoon bread consistency.

Provided by Lee Ann Clarke

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Steps:

  • In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  • Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  • In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  • Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g

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