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 )