Simple Vanilla Corn Flour Cake

Ingredients

• 1 cup Cornflour (sifted)
• 1 cup All-Purpose Flour (sifted)
• 1 cup Sugar (granulated)
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 0.5 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 0.5 cup Water (room temperature)

Instructions

1. Preheat Oven

   Set the oven to 180°C and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 180°C

2. Prepare Baking Pan

   Line the 8‑inch baking pan with parchment paper or lightly grease it with a little oil.

   Time: PT2M

3. Combine Dry Ingredients

   In a mixing bowl, whisk together the cornflour, all‑purpose flour, sugar, and baking powder until uniformly combined.

   Time: PT5M

4. Add Wet Ingredients

   Create a well in the center of the dry mix and pour in the vanilla extract, vegetable oil, and water. Stir gently until just combined; a few small lumps are okay.

   Time: PT5M

5. Bake the Cake

   Pour the batter into the prepared pan, smooth the top with a spatula, and place it in the preheated oven. Bake for 20‑25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 180°C

6. Cool and Serve

   Remove the cake from the oven, let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cornflour: Cornstarch
• Instead of All-Purpose Flour: Cake flour, Whole wheat flour (will change texture)
• Instead of Sugar: Coconut sugar, Honey (reduce other liquids)
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Vegetable Oil: Melted butter, Coconut oil (will add flavor)
• Instead of Water: Milk (will make richer cake)

Equipment Needed

• Oven
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk or Spoon
• Spatula
• 8‑inch Round Baking Pan
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature.
• Sifting and thoroughly mixing the dry ingredients.
• Avoiding over‑mixing once wet ingredients are added.
• Baking until a clean toothpick test confirms doneness.

Chef Tips from the Video

• For extra aroma, add a pinch of ground cardamom or a zest of lemon.
• Replace half the water with milk for a richer crumb.
• Use a kitchen scale for more accurate measurements, especially for flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Can stay at room temperature for 1‑2 days if kept covered.

Make-Ahead Tips

• Bake the cake a day ahead and store it sealed; it tastes even better after the flavors meld.
• Freeze individual slices wrapped in plastic for quick desserts.