Brazilian Bolo

Makes 1 tall ring-shaped or tube cake with a firm moist crumb, lightly dusted with sugar

* 2 cups all-purpose four
* 1/2 cup cornstarch
* 2 teaspoons baking powder
* 5 large eggs, separated
* 1-3/4 cups sugar
* 1 cup coconut milk (well stirred before measuring)
* 2 teaspoons to 2 tablespoons confectioners' sugar for dusting (see Note)

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Grease a 10-inch Bundt pan or a tube pan, and dust lightly with flour.

Sift the flour, cornstarch, and baking powder together into a bowl. Set aside.

In a large bowl, beat the egg whites with an electric mixer (or a whisk) until stiff but not dry; set aside.

In a medium bowl, stir the egg yolks and sugar together to blend. Gradually add the yolk mixture to the egg whites, beating at medium speed (or whisking) until incorporated. Add about 3/4 cup of the dry ingredients, mixing on low speed (or stirring in with a wooden spoon), then add about 1/3 cup of the coconut milk, and mix well. Repeat, alternating the dry ingredients and coconut milk and mixing completely.

Pour the batter into the pan. Bake until a wooden skewer inserted in the center of the cake comes out clear, about 40 minutes. Cool for 10 minutes, then invert onto a rack. Sprinkle on a dusting of sifted confectioners' sugar (about 2 teaspoons, or more if you wish). Let cool completely before sling (see Note).

NOTE : As the cake stands, the confectioners' sugar will melt and give it an attractive sheen. If you prefer the look of a white dusting of confectioners' sugar, just before serving dust the cake again with 2 to 3 teaspoons confectioners' sugar.

Citrus Bolo
Add orange or lemon zest. Grated or minced zest from 1 (preferably organic) fruit gives the cake a great flavor. Add the zest to the sifted dry ingredients. [In My kitchen]