This cornmeal cake is the perfect healthy indulgence that’s both light and flavorful. Whether you’re on a diet or just craving a simple, delicious treat, this cake has you covered.
Why I Prefer Making Cakes Over Bread
Let’s be honest—I’m a cake person through and through. Compared to bread or buns, making cakes is so much simpler and less time-consuming.
You don’t have to deal with the fuss of yeast, and there’s no waiting around for dough to rise.
It’s a straightforward process that delivers delicious results every time.
Today, I’m excited to share a recipe for a Cornmeal Cake that’s not only incredibly soft and moist but also packed with a rich, natural corn flavor.
The best part? It’s made with zero-calorie sweetener and contains no added oil, making it a guilt-free treat for anyone watching their calorie intake. If you’re on a weight-loss journey, you can indulge in this cake without a second thought!
Of course, if you don’t have zero-calorie sweetener on hand, you can easily substitute it with regular sugar or any other sweetener of your choice. The recipe is flexible and forgiving, so feel free to adapt it to your preferences.
Key to Success: Tips for a Perfect Cornmeal Cake
1. Whipping the Egg Whites
The texture of your cake largely depends on how well you whip the egg whites. Here’s how to get it right:
Ensure the bowl and whisk are completely free of oil and water, as any residue can prevent the egg whites from whipping properly.
Chill the egg whites in the freezer until they develop tiny ice crystals. This helps create a more stable foam structure.
Add a few drops of white vinegar or lemon juice to eliminate any eggy smell and stabilize the foam.
Incorporate cornstarch and zero-calorie sweetener gradually while whipping. Start at a low speed to mix the ingredients, then gradually increase the speed until you achieve soft peaks—the foam should form small, upright peaks when you lift the whisk. Be careful not to over-whip or under-whip the egg whites, as this can affect the cake’s rise and texture.
2. Mixing the Batter
When combining the egg whites with the rest of the batter, use a gentle folding technique to preserve the airiness of the foam:
Start by mixing one-third of the whipped egg whites into the yolk mixture to lighten it.
Then, fold in the remaining egg whites using a spatula, lifting the batter from the bottom and folding it over. Work quickly but gently to avoid deflating the foam. Overmixing can cause the egg whites to lose their volume, resulting in a dense cake.
3. Baking Temperature and Time
The right baking temperature and time are crucial for a perfectly baked cake:
Preheat your oven to 130°C (266°F) and bake the cake for 50 minutes at this lower temperature. This allows the cake to rise slowly and set without forming a crust too early.
After 50 minutes, increase the temperature to 140°C (284°F) and bake for an additional 5 minutes to give the cake a golden color.
Avoid opening the oven door during baking, as sudden temperature changes can cause the cake to collapse or lose its shape.
4. Preparing the Pan and Cooling the Cake
Proper pan preparation and cooling are essential for a flawless finish:
Lightly grease the cake pan with a thin layer of corn oil (or skip this step if you’re aiming for a completely oil-free cake). This makes it easier to remove the cake after baking.
Once the cake is done, tap the pan gently on the counter to release any trapped air, then immediately invert it onto a cooling rack. Cooling the cake upside down prevents it from sinking in the middle as it cools.
Allow the cake to cool completely before removing it from the pan. This reduces the risk of the cake breaking or sticking to the pan.
Ingredients:
- 112g cornmeal
- 5 eggs (separate whites and yolks)
- 88g milk
- 55g zero-calorie sugar (provides sweetness, suitable for fat-loss diets; if unavailable, substitute with an appropriate amount of regular white sugar)
- 8g corn starch
- A few drops of white vinegar or lemon juice
Instructions:
1. Prepare the Ingredients
- Carefully separate the egg whites and yolks into two clean bowls. Ensure the bowl for the egg whites is free of any oil or water, as this can affect the whipping process. Place the bowl with egg whites in the freezer for 15–20 minutes to help the egg whites whip more easily.
- Preheat the oven to 130°C (266°F) for 10–15 minutes.
2. Prepare the Egg Yolk Mixture
- In a bowl with egg yolks, pour in 88g of milk and mix well with a manual whisk or chopsticks until fully combined.
- Sift 112g of cornmeal into the egg yolk and milk mixture to avoid clumps and create a smooth batter. Use a spatula to mix until smooth and lump-free. Set aside.
3. Whip the Egg Whites
- Take the egg whites out of the freezer and add a few drops of white vinegar or lemon juice to help neutralize the odor. Add 55g of zero-calorie sugar and 8g of corn starch.
- Use a stand mixer to whip the egg whites. Start at low speed to mix the sugar, starch, and egg whites for 1–2 minutes. Then, increase to medium speed and continue whipping until fine bubbles form. Gradually increase to high speed, whipping until stiff peaks form (when you lift the whisk, the egg whites stand straight with small peaks).
4. Mix the Batters
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Stir from the bottom upwards, rotating the bowl to evenly incorporate without deflating the egg whites.
- Add the remaining egg whites and continue folding gently until the batter is smooth and uniform.
5. Bake the Cake
- Pour the batter into an 8-inch cake mold. Gently tap the mold to release any large air bubbles. Use a toothpick or spatula to mark the surface and break any small surface bubbles.
- Place the mold in the preheated oven on the middle rack and bake at 130°C (266°F) for 50 minutes to allow the cake to rise slowly and set.
- After 50 minutes, increase the temperature to 140°C (284°F) and bake for an additional 5 minutes to achieve a golden-brown color on top.
6. Cool and Unmold
- After baking, remove the cake from the oven and tap the mold on the counter to release the internal hot air, preventing the cake from shrinking.
- Immediately turn the mold upside down onto a cooling rack to cool naturally. Once cooled, the cake will be easier to remove from the mold. If needed, run a mold-removal knife gently around the edge to help release the cake.
Frequently Asked Questions
Can I use regular sugar instead of zero-calorie sugar?
Yes, you can substitute regular white sugar if preferred. Adjust the amount based on your sweetness preference.
Can I make this ahead of time?
Yes, this cake can be made ahead of time and stored in an airtight container for 2-3 days at room temperature or up to a week in the fridge.
Light & Fluffy Cornmeal Cake: A Healthier Sweet Treat
Ingredients
- 112 g cornmeal
- 5 eggs separate whites and yolks
- 88 g milk
- 55 g zero-calorie sugar provides sweetness, suitable for fat-loss diets; if unavailable, substitute with an appropriate amount of regular white sugar
- 8 g corn starch
- A few drops of white vinegar or lemon juice
Instructions
Prepare the Ingredients
- Carefully separate the egg whites and yolks into two clean bowls. Ensure the bowl for the egg whites is free of any oil or water, as this can affect the whipping process. Place the bowl with egg whites in the freezer for 15–20 minutes to help the egg whites whip more easily.
- Preheat the oven to 130°C (266°F) for 10–15 minutes.
Prepare the Egg Yolk Mixture
- In a bowl with egg yolks, pour in 88g of milk and mix well with a manual whisk or chopsticks until fully combined.
- Sift 112g of cornmeal into the egg yolk and milk mixture to avoid clumps and create a smooth batter. Use a spatula to mix until smooth and lump-free. Set aside.
Whip the Egg Whites
- Take the egg whites out of the freezer and add a few drops of white vinegar or lemon juice to help neutralize the odor. Add 55g of zero-calorie sugar and 8g of corn starch.
- Use a stand mixer to whip the egg whites. Start at low speed to mix the sugar, starch, and egg whites for 1–2 minutes. Then, increase to medium speed and continue whipping until fine bubbles form. Gradually increase to high speed, whipping until stiff peaks form (when you lift the whisk, the egg whites stand straight with small peaks).
Mix the Batters
- Gently fold one-third of the whipped egg whites into the egg yolk mixture using a spatula. Stir from the bottom upwards, rotating the bowl to evenly incorporate without deflating the egg whites.
- Add the remaining egg whites and continue folding gently until the batter is smooth and uniform.
Bake the Cake
- Pour the batter into an 8-inch cake mold. Gently tap the mold to release any large air bubbles. Use a toothpick or spatula to mark the surface and break any small surface bubbles.
- Place the mold in the preheated oven on the middle rack and bake at 130°C (266°F) for 50 minutes to allow the cake to rise slowly and set.
- After 50 minutes, increase the temperature to 140°C (284°F) and bake for an additional 5 minutes to achieve a golden-brown color on top.
Cool and Unmold
- After baking, remove the cake from the oven and tap the mold on the counter to release the internal hot air, preventing the cake from shrinking.
- Immediately turn the mold upside down onto a cooling rack to cool naturally. Once cooled, the cake will be easier to remove from the mold. If needed, run a mold-removal knife gently around the edge to help release the cake.