A Mexican sweet corn cake, perfect for the Independence Day.
Ingredients
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)
Directions
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.
