Even softer! The pastry chef teaches the recipe of buttermilk cornmeal cake

Pastry chef Bruna Rebelo shared her hands-on recipe for buttery cornmeal cake, which goes great with coffee

There are a lot of cornmeal cake recipes out there, right? Let’s agree: cornmeal cake is never a mistake! But the pastry chef Bruna Rebello, a partner here at Bons Fluidos, teaches one of the best recipes you have ever seen. The candies will be wet and very tasty!

Butter Cornmeal Cake

Ingredients:

• 200 g of butter
• 360 g of refined sugar
• 5 medium eggs (50 g each), separated
• 240 ml of whole milk
• 150 g of soft wheat flour
• 150 g of cornmeal
• 10 g of baking powder
• 2 grams of salt
• 5 g of fennel

Method of preparation:

Put the unsalted butter (in ointment tip) and the refined sugar in the mixer. Beat until you reach a creamy point. Add the yolks and beat again. Add the other ingredients: wheat flour, cornmeal, whole milk, baking powder, salt and fennel. Beat until everything is blended together and set aside.

Now mount the egg whites. Add 1/3 of the egg whites to the bowl of batter and mix from the bottom up. Add the rest of the whites and mix again. Grease a pan or mold with a release agent and add the dough.

Take to a preheated oven at 180 degrees for about 40-45 minutes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.