Vanilla Polenta Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Vanilla Polenta Cake is a tender, subtly sweet cake made with polenta, flour, eggs, butter and vanilla extract. The combination of cornmeal and wheat flour creates a distinctive texture, whilst confectioner's sugar provides a light dusting on top. This straightforward cake takes just 20 minutes to prepare and 35 minutes to bake, making it suitable for both everyday baking and entertaining guests.
Ella x
Ingredients
- 250 gpolenta
- 150 gall-purpose flour
- 150 ggranulated sugar
- 3eggs
- 120 gunsalted butter
- 1½ mlvanilla extract
- 6 gbaking powder
- 3 gsalt
- 120 mlmilk
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
Tip: Use room temperature ingredients for the best results.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, whisk together the polenta, sugar, eggs, and butter until smooth.
Tip: Use an electric mixer to cream the ingredients until light and fluffy.
- 4
Add the vanilla extract and whisk until combined.
Tip: Be careful not to overmix the batter.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Do not overmix the batter.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to ensure the batter is evenly distributed.
- 7
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pans halfway through baking to ensure even cooking.
- 8
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Dust the cakes with confectioner's sugar before serving, if desired.
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