This Cornmeal Magic Custard Cake is so creamy! It’s made with cornmeal and cornstarch, so it’s gluten-free too! If you like vanilla, you will love the flavor of this cake!
Active time: 20mins | Cooking time: 45mins | Yield: 16
- 4 Eggs (separate the egg whites from the yolks)
- 2 cups (360g) Caster Sugar
- 1 Tbsp Butter at room temperature
- 2 tsp Vanilla Extract
- 4 cups Whole Milk
- 1/2 cup (65g) Cornstarch
- 1 cup (150g) Fine Grind Cornmeal
- 1 Tbsp Baking Powder
- A Pinch of Salt
Video:
- Grease with butter and dust with cornmeal a 10×10 inch (25×25 cm) baking pan.
- In the bowl of an electric mixer fitted with the whisk attachment, beat 4 egg whites until soft peaks form. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, place the yolks and 1/2 cup of sugar. Mix for about 1 minute.
- Add remaining sugar, butter, and Vanilla. Stir to combine.
- Add about 1/4 cup of milk and mix for 1 minute, until well combined.
- Pour the remaining milk and stir. The mixture will turn into a liquid.
- Sift cornstarch, flour and baking powder over the mixture and stir until well combined.
- Fold egg whites into the batter in three additions. The egg whites will float and the cornmeal will sink, that’s normal!
- Pour mixture in the prepared baking pan and bake for 40-50 minutes, or until golden brown at the top and a little jiggly in the center.
- Let it cool at room temperature, cut into squares and serve.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
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