Sweet Corn Butter Cake

by - April 14, 2018




We are not sweet tooth people but once in a while I will bake some low sugar cakes for my family to enjoy with tea or as a snack.  This is another popular cake that is well liked by my family.  Butter and sweet corn always go well together and combine perfectly for a delicious cake.  This recipe is altered from my Pandan Butter Cake recipe.   

I would recommend you to use the fresh sweet corn instead as the canned sweetcorn may contain more liquid and it will make the cake wet.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Sweet Corn Butter Cake Recipe


INGREDIENTS:

200g butter (room temperature)
50g caster sugar
3 egg yolks (big size, room temperature)
60ml fresh milk 
200g corn kernels from 1 fresh sweet corn

200g plain flour/cake flour
1 ½ tsp baking powder or double action baking powder
¼  tsp salt

3 egg white (big size, room temperature)
50g caster sugar
½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil: 7 inch square pan

METHOD:

  1. Steam the whole sweet corn for 25 minutes.  Remove the corn kernels and slightly chop.  Keep aside.
  2. Preheat oven to 170C.  Line the bottom of the baking pan with non-stick baking paper.
  3. Sift flour and baking powder together.  Add in salt and keep aside.
  4. Cream butter and 50g sugar with electric mixer till light & fluffy.  Scrap down the sides of the bowl occasionally.
  5. Add egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60ml of milk and mix till incorporated.  Add in balance of the flour mixture and mix well.  Fold in the corn kernels.  Keep aside.
  6. Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
  7. Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently. 
  8. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  9. Pour the batter into the prepared cake pan and smooth the top.
  10. Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
  11. Remove cake from oven and let it cool for 10 minutes before unmoulding.  Let cake cool completely on wire rack.






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6 comments

  1. Hi yeanky,

    Would like to know when nentioned 250g butter, it shd be using salted or unsalted butter or both can be used?

    Need yr advise.

    Thank you. :-)

    ReplyDelete
    Replies
    1. Hi Irene,

      Thank you for your question. I used 200g of salted butter. I like my cake to be slightly salty touch.

      Cheers & happy baking:)

      Delete
    2. Hi Yeanley,

      Thank you for yr prompt response.
      Noted your advice. Just nice i hv salted butter. Will try this recipe. Your purple sweet potatoes bread is nice. :-)

      I enjoy viewing and to try your bread n cakes recipes.

      Delete
    3. Hi Yeanley,

      Thank you for yr prompt response.
      Noted your advice. Just nice i hv salted butter. Will try this recipe. Your purple sweet potatoes bread is nice. :-)

      I enjoy viewing and to try your bread n cakes recipes.

      Delete
    4. It means so much to me hearing this from you. Thank you:)

      Delete
  2. This comment has been removed by a blog administrator.

    ReplyDelete