Sweet Cassava Starch Cake (bolo de polvilho doce) is a delightful treat from Brazilian cuisine, particularly cherished in the Center-West and Southeast regions. It’s made with a unique blend of ingredients that creates a perfectly light, fluffy, and flavorful cake. Let’s get baking!
Ingredients for Sweet Cassava Starch Cake:
- 2 cups sweet cassava starch (tapioca starch);
- 1 tablespoon baking powder;
- 3 large eggs;
- 3 tablespoons (approx. 50ml) mild olive oil or vegetable oil;
- 1 cup all-purpose flour;
- 3 tablespoons (approx. 50ml) sweetened condensed milk;
- 3 tablespoons (approx. 50ml) whole milk;
- 1 cup granulated sugar;
- 1 pinch of salt.
How to make Sweet Cassava Starch Cake:
- In a large bowl, whisk together the sweet cassava starch and baking powder, then set aside;
- In a separate bowl, beat the eggs and oil together until you reach a smooth, homogeneous mixture;
- Add the all-purpose flour, sweetened condensed milk, milk, sugar, and the pinch of salt to the egg and oil mixture;
- Mix thoroughly;
- Gently fold the dry ingredients (starch and baking powder) into the wet mixture until you have a smooth, well-combined batter;
- Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean;
- Remove from the oven and let it cool completely before unmolding;
- Enjoy!
Pro Tip:
To make your cake even lighter and fluffier, sift the all-purpose flour before adding it to the wet ingredients.
Did you know?
This cake is incredibly versatile and can be served for breakfast, as an afternoon snack, or as a dessert. In some parts of Brazil, it is common to add grated cheese to the batter, creating a savory-sweet variation known as “bolo de polvilho com queijo.”
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