Brazilian recipe
Simple Cornmeal Cake (Bolo de Fubá)
A true Brazilian classic, this cornmeal cake is celebrated for its tender crumb and straightforward preparation, making it a delightful afternoon treat.
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Ingredients
4 large eggs
2 cups (240g) granulated sugar
3 tablespoons (45g) unsalted butter, softened
1 cup (240ml) whole milk
2 cups (240g) all-purpose flour
1 cup (120g) fine cornmeal (fubá mimoso)
4 teaspoons (16g) baking powder
2 cups (240g) granulated sugar
3 tablespoons (45g) unsalted butter, softened
1 cup (240ml) whole milk
2 cups (240g) all-purpose flour
1 cup (120g) fine cornmeal (fubá mimoso)
4 teaspoons (16g) baking powder
Where to find ingredients
Fine cornmeal (fubá mimoso) can typically be found in the baking aisle of larger supermarkets, or more readily in Latin American or specialty food stores. Look for brands labelled 'corn flour' or 'cornmeal' that have a very fine texture, similar to that of flour, as opposed to coarser polenta grits. If you cannot find fine cornmeal, regular cornmeal can be used, but the cake's texture might be slightly coarser.
Preparation method
- Beat egg whites until stiff peaks form in a stand mixer
- Gradually add the sugar while continuing to beat
- Incorporate the egg yolks
- Add the softened butter
- Pour in the milk
- Gently fold in the all-purpose flour and fine cornmeal
- Continue mixing until you achieve a smooth, homogenous batter
- Delicately stir in the baking powder using a spoon or spatula
- Pour the batter into a greased baking pan
- Bake in a preheated oven at 180°C (350°F)
- Bake for approximately 30 minutes
Observations
This cornmeal cake is an excellent companion for your afternoon coffee. It's loved for its wonderfully soft texture and how easy it is to whip up.
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