A Mexican sweet corn cake perfect for Cinco de maya.
A Mexican sweet corn cake perfect for Cinco de maya
5.5 OZ / 150 G sugar
5.5 OZ / 150 G brown sugar
5.5 OZ / 150 G butter
4 EA eggs
10.5 OZ / 300 G cake flour
4 TSP baking powder
4 TSP vanilla extract
3.5 OZ / 100 G cream
3.5 OZ / 100 G milk
7 OZ / 200 G corn kernels
1.5 TBSP / 20 G caster sugar (for coating pan)
1 OZ / 30 G butter (for coating pan)
Add softened butter and both sugar into the mixing bowl. Attach the butterfly whisk and insert the measuring cup, mix. Mix for 3 minutes / speed 4.
Add the eggs to a small bowl and beat well with the vanilla. Remove the measuring cup and mix again for 1 minute / speed 4. While mixing, slowly add the eggs a little at a time until fully combined.
Add the flour, milk, cream and baking powder to the mixing bowl along with the corn kernels. Mix for 30 seconds / speed 3.
Grease a Bundt cake pan with oil, add dusting sugar, then empty the sponge mix into the pan. Bake in a preheated oven at 360°F|180°C for 40 minutes or until cooked. Remove from oven and allow to cool completely before removing from the pan.
Place the cake onto a serving plate and dust over some icing sugar and extra corn kernels.
Enjoy! Try using condensed milk instead of the sugar for an extra decadence.
Crispy outside, fluffy inside. These churros rolled in cinnamon sugar are staple treats at your parties!
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