Torta de Masa

Preparation info

  • Difficulty


  • Yield:

    8 to 10


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is a fine-grained, sweet corn bread, to be served with Tex-Mex food.


  • 1 cup masa harina (see note)
  • Salt to taste, if desired
  • teaspoons baking powder
  • 8 tablespoons sugar
  • 10 tablespoons butter, at room temperature
  • ½ cup cold water
  • 6 eggs, separated


  1. Preheat the oven to 375 degrees.
  2. Butter a loaf pan measuring 9 × 5 × 3 inches. It is not essential but it is recommended that you line the bottom of the pan with a rectangle of parchment paper, neatly cut to fit.
  3. Sift together the masa harina, salt, baking powder, and sugar into the bowl of an electric mixer.
  4. Start beating on low speed, while slowly adding the butter. As you go along, gradually increase the speed to high.
  5. Reduce the speed to low and beat in the water. Add the 6 egg yolks, beating on medium speed until well blended.
  6. Beat the whites until stiff and fold them in, carefully lifting from the bottom. Pour and scrape the mixture into the prepared loaf pan. Place in the oven and bake 45 minutes.
  7. Unmold the loaf while it is still hot. Serve sliced, hot or lukewarm.