Custard cake with cornmeal

Ingredients:

Corn flour - 320 g
Sugar - 120
Vanilla sugar - 10
Milk - 450 ml
Salt - a pinch
Eggs - 3 pcs
Baking powder - 1 tbsp.

Cooking:

Combine flour (sifted), sugar, salt, milk and vegetable oil, mix and put on low heat.
Stirring constantly, cook until thickened.
Transfer to a bowl and let cool slightly.
Then, add eggs and baking powder, and beat at low speed of the mixer.
Lubricate the form with vegetable oil.
Bake the cake at 180 degrees for 25-30 minutes.
Sprinkle with powdered sugar and serve with condensed milk or jam.