Cornstarch 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

CORNSTARCH CAKE



Cornstarch Cake image

Make and share this Cornstarch Cake recipe from Food.com.

Provided by lemoncurd

Categories     Dessert

Time 1h30m

Yield 1 bundt cake

Number Of Ingredients 9

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 teaspoons lemon extract or 2 teaspoons vanilla extract
1/2 cup half-and-half
6 large egg whites

Steps:

  • Preheat oven to 350.
  • Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
  • Sift the flour with the cornstarch, baking powder, and salt.
  • Set aside.
  • Beat the butter until smooth.
  • Gradually beat in all but 1/4 cup of the sugar.
  • Beat in the extract.
  • Continue to beat for 5 minutes, until butter is very light and fluffy.
  • Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
  • In a clean bowl, beat the egg whites until it forms a soft peak.
  • Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
  • Gently fold the beaten whites into the batter in 3 additions.
  • Scrape the batter into the prepared pans.
  • Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.

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