Bolo de Fuba ~ Brazilian Corn Cake
This Brazilian Bolo de Fubá is a light and fluffy corn cake made with simple pantry ingredients. Whipped egg whites give it an airy texture, and it’s traditionally baked in a bundt pan and served with sweet guava paste. Perfect with coffee or as an afternoon treat!
Servings 20 Slices
Equipment
- 1 Hand Mixer or Stand Mixer
Ingredients
- 1 cup All-purpose flour plus a little extra for dusting the pan
- 2 cups Cornmeal, fine
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ½ cup Granulated Sugar
- 3 Large Eggs, separated
- 1 cup Vegetable oil or Canola Oil
- 1 cup Milk Whole, 2%, or 1%
- Optional: Powdered (Confectioners) Sugar for dusting
Instructions
- Preheat oven to 350°F. Oil (or Spray with Cooking Spray) a Bundt pan and then dust with flour.
- Mix Dry ingredients: In a medium mixing bowl, mix flour, cornmeal, baking power, and salt. Set aside.
- Separate Eggs. If you have not done so, separate egg whites from the yokes, the whites going into a medium mixing bowl for whipping up and the yokes going into a large mixing bowl. Set aside the egg whites.
- To the large mixing bowl with the yokes, whisk in the Sugar until smooth. Next whisk in the milk and oil. Finally, whisk in the flour mixture.
- Now, using a hand mixer, whip the egg whites until soft peaks have formed. Then gently fold into the batter.
- Pour the batter into the oiled bundt pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, gently run a knife around the outside of the cake inside the pan and flip the cake out into your hands and gently place it right side up onto a serving platter to continue cooling. You can dust with powdered sugar if you want. Enjoy!
