Corn flour And lemon cake Recipe

This cake for corn flour and lemon looks spectacular and is very easy to cook. We will put aside the traditional wheat flour to give a little more flavor and color to this incredible dessert. corn flour is easier to digest, good quality and serves as a thickener for sauces and also as a base for wonderful sweets. Lemon is one of those classics capable of flavoring any base. If you fancy a sponge cake that has been around for a long time, take note of this one made of cornmeal and lemon, it is vice.

Ingredients:

  • 250 gr of corn flour
  • 250 gr of butter
  • 230 gr of sugar
  • 5 eggs
  • 1 pastry gasifier or yeast sachet
  • The zest of the skin of a lemon

How to prepare a cake of cornmeal and lemon flour

  1. It is important when cooking a dessert such as a cake, to turn on the oven first. In this way you will be prepared to receive our dessert and it will make the yeast do its best. We set it to 180º .
  2. We will start preparing it for the eggs. We separate the yolks from the whites . We will beat the egg whites until stiff. To keep them firmer the trick is to put a pinch of salt on it.
  3. We incorporate two drops of lemon juice to flavor this wonder a little. It is the turn of the sugar we are mixing it while continuing to stir, waiting for it to merge with the whites.
  4. With the sugar ready, we put the butter at room temperature . This ingredient will give the cake a great creaminess and an impressive finish. We add it before adding the yolks that can already color the dough and the lemon zest.
  5. We will lack the flour that we are incorporating into the dough . Corn flour is a little denser so it is important not to stop mixing so that we do not have any lumps. We will have the dough almost ready.
  6. Finally, we put the gasifying envelope or the yeast it depends on the system that we want to use to flavor this delight. We mix well to have a delicious lemon and corn cake dough.
  7. We grease the mold with a little butter. Pour the dough and bake the cake at 180º for about 45 minutes . We will have ready a different sponge cake, more digestive, perfect for a after-dinner with very special coffee or tea.

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