Corn Cake

Deliciously sweet and soft, this cake will impress you once out of the oven. In a mixing bowl, add 50 ml of corn oil or vegetable oil together with 50 ml of milk and using a wire whisk, lightly mix the wet ingredients. Sift in 50 grams of cornflour together with 13 grams of cornstarch which will help in making this cake extra soft.

Mix the dry and wet ingredients until you get a smooth batter. Break 4 eggs and separate the yolks from teh whites, add the yolks to teh cake batter and the whites to a clean bowl. Whisk the yolks in the cake batter until you get a homogeneous mixture. Into teh bowl with teh egg whites, add lemon juice the start beating the whites until it doubles in volume then add 60 grams of sugar in three addition and beat until the egg whites reach stiff peaks.

Take a third of the meringue and mix it in the batter then pour the mixture to teh bowl with the egg whites. Using a spatula, fold teh mixture until well mixed and you have a smooth batter. For this cake, you will need two 6 inch round cake pans but you can use any pan that you have as long as you divide the batter well before baking.

Pour the batter in the prepared cake pans and tap them a few times on the counter to remove any trapped air then bake in 320 degrees Fahrenheit preheated oven for 45 minutes or until a skewer inserted at teh centre comes out clean and the cake is golden yellow. Once out of the oven, let the cake cool down upside down to prevent it from sinking. Once cooled, this cake will be fluffy when pressed, slice and serve with any cream of your choice.