Sweet Corn Cake
Pastel de EloteThis recipe is inspired by a sweet, moist corn cake that I had at a restaurant in Veracruz. From my sketchy notes describing the cake, my friend, Marsi Atkinson, a fine baker, recreated this divine cake for me. Eat it plain, lightly dusted with sifted confectioners' sugar, or adorned with fresh berries and a dollop of whipped cream.
Ingrediënten
Makes 1 (8-inch) round cake; 6 to 8 servings
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh corn kernels from about 1 large ear of corn, or thawed frozen corn kernels
- ¼ cup milk
- ½ teaspoon pure vanilla extract
- ¼ cup ½ stick butter, at room temperature
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs separated
- 2 tablespoons sifted confectioners' sugar optional
Instructies
- Preheat oven to 350°.
- Grease the bottom of an 8-inch round cake pan.
- Line the bottom of the pan with a circle of parchment or wax paper.
- Grease the paper and the sides of the pan.
- In a small bowl, mix together the flour, baking powder, and salt.
- Reserve.
- In a blender, purée the corn with the milk and vanilla.
- Reserve.
- In a large bowl, beat the butter, oil, sugar, and brown sugar until smooth and fluffy.
- Add the egg yolks and beat well to mix.
- Beat in the corn mixture.
- Add the dry ingredients and stir to mix.
- In a separate medium bowl, beat the egg whites to soft peaks.
- Fold the egg whites into the batter.
- Turn the batter into the buttered baking pan.
- Bake 30 minutes, or until a tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan on a rack, about 1 hour before cutting.
- Cut in wedges to serve.
- Dust with confectioners' sugar, if desired.
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