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Categories:
corn kernels milk butter sugar egg yolks asian rice flour baking powder salt milk vanilla egg whites
Viewed: 65 - Published at: 9 years agoIngredients
- 2 cups frozen corn kernels, defrosted
- 12 cup whole milk
- 12 cup butter
- 7 tablespoons granulated sugar
- 4 egg yolks, large
- 6 tablespoons fine asian rice flour
- 1 12 teaspoons baking powder
- 12 teaspoon salt
- 14 cup evaporated milk or 14 cup cream
- 1 teaspoon vanilla
- 4 egg whites, beaten to soft peaks
Method
- Add the two cups of corn to the 1/2 cup milk and process until blended semi smooth, set aside.
- Beat the 1/2 cup butter room temperature with the sugar until fluffy.
- Add in the egg yolks one at a time, and continue to beat until thick smooth creamy.
- Add the blended dry ingredients with the evaporated milk, to make a smooth batter.
- Fold in the corn mixture, or beat in with beaters.
- Beat your egg whites with a pinch of salt, until soft peaks form.
- Fold the beaten whites into the corn batter, folding not to deflate, some whites showing is okay.
- Pour slowly into a 8 inch greased cake pan.
- Bake 30- 35 minutes at 350 degrees until toothpick comes out clean.
- It will be a very dark golden brown, may take longer, just make sure jiggle is gone from centre of cake, and the toothpick or tester is clean.
- Let cool in pan on wire rack.
- When cool dust with icing sugar.
- Serve alone with a cup of coffee or with fresh berries.
- This recipe can be doubled.
- Do not freeze.
- Keep leftovers in fridge.
