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Sponge cake with wheat and corn flours

Breakfast33 minutes8 people300 calories
1/52/53/54/55/5 (44 votes)
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By Ascen Jimenez

The world of flours is exciting and experimenting with them is always an adventure. In the biscuits they provide different flavors and textures. A good example is today's sponge cake, in which we will use the traditional wheat flour and a few grams of corn flour.

Pay attention because we will use cornmeal, not cornstarch. Corn flour is what we used in this cake that we published a few years ago or the one used to prepare polenta.

Sponge cake with wheat and corn flours

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A simple cake but very different from traditional cakes thanks to the cornmeal.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 300
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 2 eggs
  • 80 g of whole cane sugar
  • 140 g of wheat flour
  • 60 cornmeal (be careful, it's not cornstarch)
  • 125 ricotta (if we do not have it, it can be substituted for natural yogurt)
  • 50 g of rice syrup (can be substituted for honey
  • 70 g of sunflower oil
  • 10 g of yeast type Royal

Plus:

  • Oil or butter to spread the mold
  • A little cornmeal, also for the mold
  • Icing sugar (optional) for the surface

Preparation

  1. We preheat the oven to 180 °. We prepare our mold, smearing butter (or oil) and a little cornmeal.

  2. We put the eggs and sugar in the glass. We program 30 seconds, speed 5.

  3. Add the wheat flour, corn flour, ricotta (or yogurt), syrup and oil. Pwe program 30 seconds, speed 5.

  4. We lower with the spatula what has remained on the walls of the glass. Add the yeast and program 30 seconds, speed 5.

  5. We put the mixture in our mold. 

  6. Bake for 30 minutes at 180 ° temperature.

Notes

You will find corn flour in large stores. In the video of the polenta you can see how it is exactly. You can also use it to make batters, as a substitute for breadcrumbs.

More information - Polenta love, Polenta


Discover other recipes of: Cake shop

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  1.   Lola Pineiro said
    ago 3 years

    I'm going to do it tomorrow and need clarification. In ingredients put Ricotta cheese OR natural yogurt. In preparation add Ricotta and yogurt. I need you to clarify if I put one thing or the other or if I put both…. Because the amounts of the flours change ... Thank you !!!!

    Reply to Lola Piñeiro
    1.    Ascen Jimenez said
      ago 3 years

      Hello Lola:
      Put one or the other (if you don't have Ricotta, you substitute it for yogurt). Now I clarify it in the recipe.
      Thank you and make it good for you 🙂

      Reply to Ascen Jiménez