Corn Cake Gluten Free 2012

Submitted by andypandy

"This is a sweet cake similar to a firm custard cake. Dust with confectioners sugar, serve as is with coffee, or add fresh raspberries.Great gluten free dessert too."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 8 inch pan
• Serves: 12

ingredients

• 2 cups frozen corn kernels, defrosted
• 1⁄2 cup whole milk
• 1⁄2 cup butter
• 7 tablespoons granulated sugar
• 4 egg yolks, large
• 6 tablespoons fine asian rice flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup evaporated milk or 1/4 cup cream
• 1 teaspoon vanilla
• 4 egg whites, beaten to soft peaks

directions

1. Add the two cups of corn to the 1/2 cup milk and process until blended semi smooth, set aside.
2. Beat the 1/2 cup butter room temperature with the sugar until fluffy.
3. Add in the egg yolks one at a time, and continue to beat until thick smooth creamy.
4. Add the blended dry ingredients with the evaporated milk, to make a smooth batter.
5. Fold in the corn mixture, or beat in with beaters.
6. Beat your egg whites with a pinch of salt, until soft peaks form.
7. Fold the beaten whites into the corn batter, folding not to deflate, some whites showing is okay.
8. Pour slowly into a 8 inch greased cake pan.
9. Bake 30- 35 minutes at 350 degrees until toothpick comes out clean. It will be a very dark golden brown, may take longer, just make sure jiggle is gone from centre of cake, and the toothpick or tester is clean.
10. Let cool in pan on wire rack.
11. When cool dust with icing sugar.
12. Serve alone with a cup of coffee or with fresh berries.
13. This recipe can be doubled.
14. Do not freeze. Keep leftovers in fridge.