With a taste of a grandmother’s recipe, this cornstarch shortbread cake can’t be missing from your table!
Maizena Brevity Cake
Servings
14
servingsPrep time
30
minutesCooking time
40
minutesFlavor, practicality and economy are guaranteed with this cornstarch shortbread cake!
Ingredients
4 large eggs (240 grams)
2 cups (tea) of cornstarch (240 grams)
1 cup (tea) sugar (180 ml)
Directions
- Place only the egg whites in the bowl of a stand mixer and beat until stiff.
- Add the yolks one by one to the egg whites and keep beating well.
- With the mixer on, gradually add the sugar and beat until the dough is smooth and uniform.
- Add the cornstarch little by little while mixing the ingredients with a whisk to obtain a homogeneous mass.
- Pass all the dough to a greased shape with butter or margarine and infarcted.
- Bake the cake for approximately 35 to 40 minutes in a preheated oven at 180º₢.
- Wait for the cake to cool down in temperature, unmold it if you prefer and the maizena brevity cake is ready to eat.
