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Sweet Corn Cake |
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Serves: 6 Print this Recipe(Pastel de Elote) Category: Cakes Makes 1 (8-inch) round cake; 6 to 8 servings This 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. 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup fresh corn kernels (from about 1 large ear of corn), or thawed frozen corn kernels 1/4 cup milk 1/2 teaspoon pure vanilla extract 1/4 cup butter (1/2 stick), at room temperature 1/4 cup vegetable oil 1/2 cup granulated sugar 1/4 cup brown sugar 2 large eggs, separated 2 tablespoons sifted confectioners' sugar (optional) 1. 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. 2. 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. 3. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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