Brazilian recipe
Classic Cornmeal Cake (Bolo de Fubá)
A firm favourite in Brazilian home baking, this traditional cornmeal cake is loved for its light texture and simplicity—the perfect companion for your afternoon tea.
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Ingredients
4 large eggs
2 cups caster sugar
3 tablespoons unsalted butter, softened
1 cup whole milk
2 cups plain flour
1 cup fine yellow cornmeal (fubá)
4 teaspoons baking powder
2 cups caster sugar
3 tablespoons unsalted butter, softened
1 cup whole milk
2 cups plain flour
1 cup fine yellow cornmeal (fubá)
4 teaspoons baking powder
Where to find ingredients
You can source fine yellow cornmeal in most large UK supermarkets, often found in the 'World Foods' or baking aisle labelled as 'polenta' or 'fine cornmeal'. Plain flour, baking powder, and caster sugar are standard baking staples available in every grocery store. For the best flavour, ensure your butter is at room temperature before starting.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form
- Gradually beat in the sugar whilst keeping the mixer running
- Add the egg yolks into the mixture
- Fold in the softened butter
- Pour in the milk carefully
- Stir in the plain flour and the fine cornmeal
- Continue mixing until you have a smooth, consistent batter
- Gently fold in the baking powder using a large spoon or spatula
- Pour the cake mixture into a pre-greased cake tin
- Place the tin into a preheated oven at 180°C
- Bake for about 30 minutes until golden and set
Observations
This comforting cornmeal cake is a staple in Brazilian kitchens, celebrated for its lovely soft crumb and straightforward method. It makes for an ideal, no-fuss treat whenever you fancy a slice of something homemade with your afternoon brew.
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