Cornmeal Soufflé Cake
Description
The recipe won't take much time. If lumps form while scalding the corn flour, you can use a mixer at later stages of preparing the dough to achieve a smooth, uniform consistency. Also, keep in mind that adding orange zest is optional. This ingredient can be omitted or replaced with vanilla. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary set of ingredients. Grate the zest from one orange or lemon in advance. It is convenient to do this using a fine grater.
- 2
Step 2
In a saucepan or small pot, melt the butter until liquid. Add the sugar and salt, then pour in the milk, stirring until the sugar dissolves.
- 3
Step 3
Add the previously sifted corn flour to the resulting mixture and thoroughly mix the components.
- 4
Step 4
Place the container with the prepared mixture over medium heat and, while heating, stir the contents of the pan thoroughly with a spoon (preferably wooden) to prevent lumps from forming. If necessary, reduce the heat to a minimum to prevent the mixture from burning on the sides and bottom of the container. It should not boil vigorously, but only simmer gently. The entire cooking process takes 5–7 minutes.
- 5
Step 5
Let the cooked corn mixture cool to a warm temperature and add the eggs one at a time. Mix the batter until smooth.
- 6
Step 6
At the end of preparing the dough, add orange zest and baking powder, mix well.
- 7
Step 7
Place the dough into the prepared pan and bake in a preheated oven at 180°C for 45–50 minutes, until golden brown. Check the readiness of the corn cake with a wooden skewer.