Wednesday 19 February 2014

Corn Flour Cake | Corn Flour Cupcakes | Gluten Free Cake | Sponge Cake Using Corn Flour

Recently, I wanted to prepare a sponge cake and was looking out for flour, only after search did I realize that I did not have all purpose flour or wheat flour at hand, instead I just had a big pack of corn flour resting in the pantry. So decided to prepare a cake with corn flour and was looking for an easy recipe, I was not satisfied with any of the recipe I found, so I finally ended up making my own version. I was a bit reluctant about proceeding, but I just wanted to give a try, also this will be the best way to use the untouched pack of corn flour. I proceeded to prepare the batter, poured it into cake pans and left it on the oven with fingers crossed. I was so curious to know the result and was peeping at the cake through the glass door of the oven a thousand times. After the hardest waiting period, I was so glad to see the well puffed up cake that smelt so heavenly. Wow, then I knew that this recipe has come out well and that it must be shared, but still I wanted to taste it first, after all looks may be deceiving. But, after taste testing I was overjoyed, the cake had a super airy texture, was spongy and delicious too, thanks to my guts. I planned to prepare the cake again to share it on here, and prepared a batch of cupcakes too, then frosted them with buttercream and made small fondant roses to decorate the cupcakes. I was totally pleased with the recipe, and moreover I learnt that corn flour is gluten free, now this sponge cake must be a blessing for gluten intolerant people. For the buttercream recipe check out my strawberry cake recipe, I used half of the mentioned quantity to frost 6 cupcakes. And for the mini roses I used easy fondant recipe, I will be sharing that recipe soon, though that's not the professional fondant recipe, am sure it is a good & easier one to go for. Now lets see how I made the sponge cake and the cupcakes. 


 


INGREDIENTS

Makes two 6*2 inch round sponge cakes or 12 cupcakes
Total Preparation Time - For Cupcakes 40 minutes; For Cake 50 minutes; (Includes baking time)
  1. Corn flour - 250 grams 
  2. Baking powder - 1 tsp 
  3. Salt - 1/8 tsp
  4. Eggs - 2 (At room temperature)
  5. Unsalted butter - 100 gram (At room temperature) 
  6. Sugar - 200 grams
  7. Pineapple essence - 1/2 tsp  (or Vanilla Essence) 
  8. Milk - 90 ml 
  9. Buttercream - For frosting cupcakes (optional)

OVEN / OTG Settings

  • Heater / Rod select - Both
  • Shelf / Tray placement - Center 
  • Temperature - 175°C (or 180°C)
  • Baking time - 35 to 40 minutes for the cake; 20 to 25 minutes for the cupcakes 
  • Preheat Oven For - 10 minutes


PREPARATION METHOD

Sponge Cake Suing Corn Flour
  • Place a tray in the center rack of the oven and preheat oven to 175°C for 10 minutes. 
  • Grease two 6 inch * 2 inch round cake pan with butter and line the bottom with parchment paper or butter paper. 
  • Sift together corn flour, baking powder and salt. (You can sift using a strainer or just mix the dry ingredients together using a whisk. Sifting helps remove lumps so its a better option.) 
  • Take a mixing bowl, break open both the eggs and add it into the bowl. Beat well using an electric beater until it turns light and froths well. (You can use a hand whisk but it will take some time) 
  • Take another mixing bowl and add butter and sugar and beat for a few minutes. 
  • Then add the well beaten eggs into the butter sugar mixture and beat well until fluffy. 
  • Now add Pineapple essence (or Vanilla essence) and beat again. (Scrape the sides of your mixing bowl often, to ensure all the ingredients gets mixed well) 
  • Then fold in (add) the flour mixture little by little alternatively pour milk and stir well using a hand whisk or spatula. Stir gently until there are no lumps. 
  • Pour the prepared batter into the cake pan and bake for 35 to 40 minutes at 175°C. (The cake will rise well if eggs are beaten until fluffy, so just pour batter until it fills half of the cake pans)
  • After 30 minutes check to see if your cake has got baked, insert a wooden skewer or toothpick into the center of the cake, if it comes out clean it means your cake has got baked well. If there are any cake particles sticking, bake for some more minutes. (Each oven varies, so the time for baking may vary too, it might not vary too much, but there will be some difference, so always check before the mentioned time) 
  • Once done remove from oven and set the pan aside until it just cools down a bit. 
  • Run a knife along the sides of the pan to loosen the cake then gently invert the pan and tap off the cake. Remove the butter paper once the cake cools down well. 
  • Slice and Serve. 

Corn Flour Cupcakes 
  • Preheat oven as mentioned in the above procedure. 
  • Follow the above procedure to prepare batter. 
  • Then pour into greased cupcake moulds. (Use a 12 mould cupcake pan) You can line the cupcake pan with cupcake liners  if you wish, in this case you don't have to butter the pans. (I used silicone moulds) 
  • Now pour equal amount of batter into each moulds. 
  • Place the pan inside the preheated oven and bake for about 20 to 25 minutes. (depends on your oven and the amount of batter in the moulds)
  • Insert a toothpick / wooden skewer in the center of the cupcake. If it comes out clean then your cupcakes are ready.
  • Remove from oven and set aside until the cupcakes cools down well. (If you are not using a cupcake liner, wait for the cake to cool down well, then unmould it from the pan. If you try to unmould it when hot it will crumble easily) 
  • Frost it with buttercream if  you wish and serve. (I frosted the cake with two different colors, I left one portion uncolored and the other with blue to give a contrasting look. I used royal blue gel color that I recently purchased online from the online supply store gourmetco.in and the color was brilliant. I used a little of the color and got this lovely copper blue shade. Click here to view the product.)
  • Serve!!

TIP 1: This cake will be very soft, airy and spongy but will crumble easily so be careful while removing the cake from the pans or while icing the cake. 

TIP 2: Never remove the cake from the pan while it is still hot. 





Delicious, spongy and airy cake is now ready!!



Watch video and learn how to make mini fondant roses without any tools..!! (Not any professional technique but just a quick fix )




41 comments:

  1. wow fantastic spongy cake :) lovely presentation and fabulous clicks !!

    ReplyDelete
  2. OMG! These looks awesome.. Wat a tempting clicks

    ReplyDelete
  3. breath taking pics Divya! no words to say...!

    ReplyDelete
  4. It looks so good and spongy....Stands so true for its name - sponge cake...

    ReplyDelete
  5. Cupcake looks delicious ..Perfectly made too :)

    ReplyDelete
  6. fabulous blue dear..love the blue background:) will try these

    ReplyDelete
  7. Omg!! What a Beauty! Loved all the clicks dear... Super fluffy cake.. :)

    ReplyDelete
  8. mind blowing clicks.. looks too spongy..:)

    ReplyDelete
  9. Beautiful clicks..ll try them soon :)

    ReplyDelete
  10. wow...cake looks so spongy and fluffy...will def try this soon...beautiful and elegant pictures!

    ReplyDelete
  11. Just speechless to see this amazing cupcakes and such a wonderful presentation. Hats off dear.

    ReplyDelete
  12. I loved the piping... esp the blue color too good

    ReplyDelete
  13. Yummy cake akka will give a try and send feedback to u

    ReplyDelete
  14. Waiting for d fondant receipe divya

    ReplyDelete
  15. Waiting for the easy fondant receipe divya

    ReplyDelete
  16. Looking so tempting! ! reminds me white forest cake....have u tried eggless version? ? Waiting for it....

    ReplyDelete
    Replies
    1. Hello Meeta, I haven't yet tried the eggless version, Will try soon and post it :) Thanks

      Delete
  17. woww..wow...wow !! luk at those...way to go, deary ! never ever thought of making a cake exclusively with corn flour. good one...defnintely book marked..and loved the blueness around !! gorgeous.

    ReplyDelete
  18. Awesome....that white and blue color piping and soft cake...wow it looks so great

    ReplyDelete
  19. wow...lovely colors..How do u make roses?

    ReplyDelete
    Replies
    1. Hello Swetha.. Will be posting about it soon..Thanks :)

      Delete
  20. I also makes cakes with only corn flour often for my son. But I feel it's a little dry after having 2 to 3 mouthfuls which is not the same with the regular one's. pls Clarify if this recipe is as moist as flour cupcakes..

    ReplyDelete
    Replies
    1. Yeah it is actually dry than the regular ones. Not as moist as the maida cupcakes..

      Delete
  21. beautiful! :) Splendid clicks! beyond words

    ReplyDelete
  22. Oh i need that piping and frosting ...lovely cake and wonderful presentation and great gut feeling too...

    ReplyDelete
  23. mind blowing clicks.. looks too spongy..:)

    ReplyDelete
  24. What a beautiful texture of the cake! looks really good and lovely decorations as well!

    ReplyDelete
  25. Super spongy cake,looks fabulous...nice clicks as always.

    ReplyDelete
  26. Cakes look awesome, prepared perfectly.

    ReplyDelete
  27. wow... nice pictures and sponngggyy cupcakes.. they luk so soft..

    ReplyDelete
  28. Lovely cup cakes !! Should try this ..

    ReplyDelete
  29. hi,
    is it corn flour or corn starch (white) .please clarify

    ReplyDelete
    Replies
    1. Hi, it is corn starch not the yellow corn flour.

      Delete
  30. WOW SUCH NICE CLICKS AND SPONGY .IAM SURE TO TRY AS SOON AS POSSIBLE.

    ReplyDelete
  31. Hi..I want to make eggless version of this..can u plz tell me Substitute for egg ?

    ReplyDelete
    Replies
    1. Hi i havent tried eggless version but you can try using condensed milk instead of egg. A tablespoon of milkmaid instead of an egg)

      Delete

Thanks for the visit. Do drop in your valuable comments and suggestions :) Please do not add any links to your site/blog such comments will not be published. Click on notify me and get notified about my reply to your comments.

Most Loved Recipe

Grilled Chicken Recipe | Indian Style Chicken Grilled

Magazine Features!

Bake Without Oven

Bake Without Oven
Click for recipes

Disclaimer

All photos, and content here are clicked and edited by me. If anyone wishes to use the photos or contents, please get prior permission from the author and then use it. If found stealing will be strictly penalized. Comments are always welcome but spam and comments that seem to hurt any individual will be deleted without prior information.