Name: Corn Flour Shortcakes with Blackberries and Whipped Cream
Cook time: 30 minutes
Total time: 1 1/2 hours, plus cooling time
Yield: 8 servings
Ingredients: 1/2 cup (110 grams) granulated sugar, divided; 3 large egg yolks, at room temperature; 1/4 cup flavorless vegetable oil (such as corn or safflower); 1/2 cup (70 grams) corn flour; 1/4 cup (40 grams) white rice flour (Bob's Red Mill makes a good one); 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 2 cups (12 ounces) fresh blackberries; 2 tablespoons granulated sugar; 2 tablespoons lemon juice; 1 1/4 cups heavy cream; 1/4 cup sour cream; Pinch of salt; 1/2 teaspoon granulated sugar; Stand mixer with whisk attachment or handheld electric mixer, 9-inch square cake pan

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Corn Flour Shortcakes with Blackberries and Whipped CreamTom Schierlitz, food styling by Brian Preston-Campbell

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.

Recipe notes

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