Ingredients
120 ml warm water
2 teaspoons active dry yeast
180 g cake flour
120 ml cornmeal
80 g superfine sugar
3 g salt
120 ml milk
80 g melted butter
1 egg
1.25 ml vanilla extract
40 g raisins
Directions
Step 1
In a small bowl, pour in warm water and sprinkle yeast over the surface. Let it stand until the yeast softens and forms a creamy foam, about 5 minutes.
Step 2
In a separate small bowl, sift together the cake flour, cornmeal, sugar, and salt.
Step 3
In a large bowl, beat together the milk, melted butter, egg, and vanilla until smooth. Stir in the flour mixture until just combined. Then stir in the yeast mixture until the batter is smooth. Cover with a light cloth and let it rise in a warm place until it doubles in volume, which takes about 1 to 2 hours.
Step 4
Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill it with water, ensuring that the water level is just below the bottom of the steamer. Cover and bring it to a boil over high heat.
Step 5
Pour the risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert, cover it, and steam until a toothpick inserted into the center comes out clean, which takes about 25 minutes.
Step 6
Transfer the pan to a wire rack to cool for 10 minutes, then remove the cake and place it directly onto the wire rack to cool completely.