Baking History

A Taste For The Past

Yellow Cornflour Cakes (LiveSTRONG with a Taste of Yellow 2008)

Posted by bakinghistory on March 6, 2008

Buttery tea cakes with a sunny yellow color and a sandy texture
yellow_logo_3.jpg This is my entry for the blog event A Taste of Yellow supporting LiveSTRONG Day and hosted by Winosandfooodies.
The Lance Armstrong Foundation works to promote awareness and provide support to cancer patients fighting against this illness. This year LiveSTRONG Day is scheduled for May 13.
From the original recipe by Giuseppe Ciocca
In: “Il Pasticcere e Confettiere Moderno”, 1907—Italy
2-3/4 cups (325 g) whole-grain yellow cornflour (cornmeal is too gritty)
1/4 cup + 2 tbsp (75 g) sugar
2 sticks (225 g) butter, room temperature
3 hard-boiled yolks
grated zest of 1 (organic) lemon
Preheat the oven to 350°F (180°C)
Cream the butter at high speed until fluffy, then add the sugar 1 tbsp at a time beating well after each addition. Add the grated zest and the crumbled hard-boiled eggs and beat until well incorporated and creamy.
Mix in the flour to make a very soft dough. Form the cookies on a cookie sheet using a pastry bag fitted with a large star-shaped tip.
Place the cookie sheet with the formed cookies in the refrigerator for about 10 minutes to chill them so that they retain their shape better during baking.
Bake for about 10 minutes.
Let the cookies cool on the baking sheet, they are extremely fragile while hot and they will crumble if removed from the pans while warm. Once the cookies are completely cool, remove then gently with a thin spatula and store them in an airtight container.

12 Responses to “Yellow Cornflour Cakes (LiveSTRONG with a Taste of Yellow 2008)”

  1. Louise said

    Once again, Manuela, you have created an elegant recipe. I was wondering whether you were going to create anything special to celebrate Isabella Beeton’s (March 14) or Fannie Farmer’s birthday on March 23rd. Please email me if you are thinking about it…Louise

  2. These look so lovely. Where do you get yellow corn flour? I’m not sure I’ve ever seen it in the stores.

  3. barbara said

    These butter cookies look gorgeous. Thanks so much for supporting Livestrong With A Tatse Of Yellow.

  4. bakinghistory said

    @ Luise: Thanks! I am going to email you about Fannie Farmer and Mrs. Beeton

    @ T.W.: A brand I like is Bob’s Red Mill: it is stone ground and very fine

    @ Barbara: Thank you for hosting!

  5. Simona said

    These pasticcini are lovely. Another instance of use of hard-boiled egg yolks.

  6. bakinghistory said

    @ Simona: Thanks! The hard-boiled yolks in this case, paired with the cornflour, give the sandiest texture ever. Great for tea.

  7. carmen said

    wow wonderful recipe

  8. bakinghistory said

    @ Carmen: Thank you 🙂

  9. Mansi said

    These look simply gorgeous girl! I’m hosting WBB-Balanced Breakfasts (details on my blog) event on my blog, and I’d love it if you could participate! You have such lovely recipes they’d be a great addition to the roundup!

  10. bakinghistory said

    @ Mansi: thank you so much, I would have loved to participate but I was ill with the flu and really was not up to much.

  11. Gail Owens said

    I live in Cynthiana, Ky. Where do you buy yellow corn flour?

  12. bakinghistory said

    @ Gail: Hi, I find it in stores such as Whole Foods. However, it is made by Bob’s Red Mill and you can purchase it on line from them.

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