Cornmeal And Chardonnay Cake Food

OLD-FASHIONED JOHNNY CAKE

Steps:

• Preheat oven to 400F (not convection bake). Grease an 8x8-inch baking pan and set aside.
• Sift the flour and then measure. Sift together with the baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix in the brown sugar and cornmeal.
• In a small bowl, beat together the milk, egg, vanilla and melted shortening. (Shortening may solidify a bit, but that's ok). Add this mixture all at once to the flour mixture and mix just until well combined.
• Pour batter into prepared baking pan and bake in preheated oven for 20-25 minutes, or until lightly golden and the edges have pulled away from the sides of the pan.
• Cut into squares and serve hot with maple syrup and butter.

CORNMEAL CAKE

Steps:

• Pre-heat the oven at 200°C.
• Lightly oil (or butter) a non-stick 30 cm cake pan.
• Mix the eggs yolk with sugar and oil.
• Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
• Mix this to the eggs mixture.
• Sift the flour with the baking powder and add to the mixture.
• On a clean bowl whisk the eggs white and fold into the mixture.
• Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

CORNMEAL AND CHARDONNAY CAKE

Steps:

• Pre heat the oven to 175°C.
• Grease the cake tin and line the base of the tin with grease proof or baking paper.
• Then brush the paper with melted butter.
• Flour the lined cake tin and discarding the excess flour.
• Sift the flour with the baking powder and salt into a food processor.
• Add the cornmeal, almonds, butter, and sugar.
• 7. Using the pulse button mix until it forms crumbs that start to clump together, about 30 seconds.
• Add the eggs and wine and pulse just until smooth.
• Pour the cake mixture into the cake tin and bake until the cake starts to come away from the sides of the tin and springs back when lightly pressed with a fingertip. This should take approximately 45 to 55 minutes.
• Let the cake cool in the pan about 10 minutes, then turn it onto a wire rack to cool completely.
• Dust with icing sugar/powdered sugar.

ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
• Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

Steps:

• Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.