Cornflour Butter Cake
Delightfully soft and buttery, this Cornflour Butter Cake is the ultimate treat for lovers of light and fluffy bakes. Featuring a blend of all-purpose flour and cornflour, this recipe creates a fine, velvety crumb that practically melts in your mouth. Rich with the creaminess of unsalted butter and the fragrant aroma of vanilla extract, every bite of this cake feels indulgent yet balanced. Perfect for any occasion, this cake is quick to prepare, with just 20 minutes of prep time, and bakes to golden perfection in under an hour. Serve it as is with a dusting of powdered sugar or pair it with fresh berries and whipped cream for an elevated dessert. Whether you're hosting a tea party or simply craving a refined cake with a tender texture, this Cornflour Butter Cake is sure to impress.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 120 grams All-purpose flour
- 80 grams Cornflour (cornstarch)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 60 milliliters Milk
Instructions
Preheat your oven to 170°C (340°F) and grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy. This should take about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cornflour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing gently after each addition until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or dust with powdered sugar for a finishing touch. Enjoy your Cornflour Butter Cake!
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 154.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
