🇧🇷 Cebola e Salsa
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Recipe for a very fluffy and flavorful cake, made without wheat flour, using cornstarch as the base.
Recipe Video
Ingredients
- 4units de egg yolks
- 1cup de sugar
- 200g de heavy cream
- 80g de butter or margarine
- 2cup de cornstarch (Maizena)
- 1tablespoon de baking powder
- 1tablespoon de vanilla extract or essence
- 4units de egg whites
Instructions
In a bowl, combine the four egg yolks, the sugar (240ml), the heavy cream (200g), and the butter/margarine (80g).
Dica: Mix lightly before beating to make the process easier.
Beat the initial mixture with an electric mixer or hand mixer until you get a light and thick cream.
Dica: The creamy, white consistency is crucial for the final result of the cake.
Beat the egg whites until they reach the stiff peak stage where they won't fall out when the bowl is inverted (firm meringue texture).
Dica: Ensure the egg whites reach the correct texture to guarantee the cake's fluffiness.
Gradually add the cornstarch (2 cups) to the yolk mixture, mixing gently without using the electric mixer.
Dica: Adding the starch little by little is essential to keep the batter light.
Fold in the baking powder and vanilla extract into the batter, mixing lightly.
Fold the stiff egg whites into the batter in small portions, incorporating them with delicate movements to preserve the airiness.
Dica: Do not mix quickly or beat the batter after adding the egg whites to keep the cake fluffy.
Pour the batter into a baking pan (measuring approximately 8x12x2 inches) greased with butter and dusted with cornstarch.
Dica: Distribute the batter evenly in the pan.
Bake the cake in a preheated oven at 320°F (160ºC) for approximately 30 to 40 minutes, or until golden brown.
Dica: Baking time may vary depending on the oven; remove when the cake is golden.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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