Bolo de FubáCornmeal Blender Cake

A rustic colonial farm food.

• 10 slices
• Prep 15 mins
• Cook 40 mins
• Sudeste (Minas Gerais)

Bolo de Fubá combines fine yellow cornmeal (fubá mimoso) with all-purpose wheat flour to build a flexible gluten structure that holds air bubbles. Blending the liquid ingredients emulsifies the batter, producing a uniform cake crumb with a fine grain.

Ingredients

• •160 g Fubá Mimoso (Cornmeal) — Degermed Fine Yellow Cornmeal
• •130 g All-Purpose Wheat Flour — Standard Pastry Grade
• •200 g Granulated Sugar — Fine White Sucrose
• •240 ml Whole Milk — Liquid Hydration Base
• •120 ml Neutral Vegetable Oil — Refined Soy or Canola Oil
• •150 g (3 large) Whole Eggs — Fresh Eggs
• •12 g Chemical Baking Powder — Double-Acting Leavening Agent
• •2 g Fine Sea Salt — Flavor Conditioner

Method

1. Grease a 22Grease a 22 cm tube pan with butter and dust lightly with cornmeal
2. In a blenderIn a blender, combine whole eggs, sugar, milk, vegetable oil, and sea salt
3. Process on highProcess on high speed for 120 seconds to emulsify liquids and fully dissolve sugar crystals
4. Pour the liquidPour the liquid emulsion into a large bowl containing sifted cornmeal and wheat flour
5. Whisk gently byWhisk gently by hand until smooth, avoiding over-mixing to prevent excessive gluten development
6. Fold in double-actingFold in double-acting baking powder, pour batter into the pan, and bake at 180°C for 35 to 40 minutes

Questions