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Corn Cake

January 28, 2016

Corn Cake


2 tablespoons butter at room temperature
2 tablespoons breadcrumbs
125 g unsalted butter
2/3 cup sugar
1 tablespoon natural vanilla extract
4 ears of corn (white corn) cut off the cob
¼ cup milk
5 egg yolks
5 egg whites
4 tablespoons rice flour
1 tablespoon baking powder
150g Manchego cheese


  1. Preheat oven to 180 ° C.
  2. Grease with 2 tablespoons butter a bundt pan. Then sprinkle the bottom and edges with bread crumbs .
  3. Beat the 125 g of unsalted butter with an electric mixer. Add the sugar gradually until creamy. Add in the natural vanilla extract. Set aside. 
  4. Process the corn kernels in a food processor or blender adding the milk slowly until the corn turns into a slightly thick paste. Add the butter, sugar and egg yolks. Sift the rice flour with baking powder and add it to the mixture.
  5. Beat the egg whites until stiff with an electric mixer. Fold them into the corn mixture with a rubber spatula. Add the grated cheese and mix again.
  6. Pour into prepared pan and bake for about 50 minutes. Let cool before serving.


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