Mexican-Inspired Corn Cake
Prep Time
Cooking Mode
Inspired by the simple Mexican cake known as pan de elote, this sweet corn cake is a celebration of summer corn – from the soft cake crumb to the sweet corn cream on top.
Cake
¾ cup unbleached all-purpose flour
¾ cup yellow corn flour (see note)
¼ cup fine yellow cornmeal, plus more for dusting
2 tsp baking powder
½ tsp salt
3 ears corn, husks removed
1 can sweetened condensed milk
½ cup unsalted butter, melted and cooled
½ cup milk
½ cup brown sugar
2 tsp vanilla
3 eggs, room temperature
Corn Whipped Cream
2 cups 35% whipping cream
2 cups brown sugar
1 tsp vanilla
Toppings
Corn nuts, coarsely chopped
Sliced strawberries (optional)
Cake
¾ cup unbleached all-purpose flour
¾ cup yellow corn flour (see note)
¼ cup fine yellow cornmeal, plus more for dusting
2 tsp baking powder
½ tsp salt
3 ears corn, husks removed
1 can sweetened condensed milk
½ cup unsalted butter, melted and cooled
½ cup milk
½ cup brown sugar
2 tsp vanilla
3 eggs, room temperature
Corn Whipped Cream
2 cups 35% whipping cream
2 cups brown sugar
1 tsp vanilla
Toppings
Corn nuts, coarsely chopped
Sliced strawberries (optional)
Directions
1To make cake: Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch (23 cm) springform pan and dust with cornmeal. In a bowl, whisk together flour, corn flour, cornmeal, baking powder and salt. Set aside.
2On a work surface, slice kernels off the corncobs. (You will need about 2 cups / 300 g of fresh kernels.) Reserve any remaining kernels for another use. Set the corncobs aside for the whipped cream.
3Place kernels in a blender or food processor. Add condensed milk, melted butter, milk, brown sugar, vanilla and eggs. Purée until very smooth, about 2 min., scraping down the sides of the blender as needed.
4Transfer corn purée to a large bowl. Gently whisk in flour mixture, until the dry ingredients are moistened. Do not overmix. Let sit for 10 min. at room temperature.
5Spread cake batter into the prepared pan. Bake for 1 hr. to 1 hr. 15 min., or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack for 30 min. Run a thin blade between the side of the pan and the cake to unmold. Let cool completely on the wire rack, about 2 hrs.
6For whipped cream: Meanwhile, in a medium saucepan over medium heat, bring cream, brown sugar, vanilla and reserved corncobs (breaking them to fit as needed) to a simmer. Remove from the heat, cover and let sit for 10 min.
7Transfer infused cream and corncobs to a bowl. Cover and refrigerate until completely chilled, about 2 hrs.
8To assemble: When ready to serve, strain chilled cream. With an electric mixer, beat cream until stiff peaks form. Transfer to a pastry bag fitted with a large plain tip.
9Place the cooled cake on a serving dish. Pipe the whipped cream in a back-and-forth motion to cover the surface of the cake. Sprinkle with corn nuts and serve with fresh strawberries.
Tips
1
This recipe calls for yellow corn flour, which is not to be confused with cornstarch. While cornstarch is a fine white powder often used as a thickening agent, corn flour can be either yellow or white and is often used in gluten-free baking to provide structure and flavour.
Disclaimer
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Personal Note
Personal Note
