This recipe calls for sweet corn cake made with 6 ears of corn kernels blended and mixed into a batter with eggs, butter, sugar, flour and baking powder. The batter is poured into a baking pan and baked for 1 hour until a toothpick inserted in the center comes out clean. The finished cake will be golden brown and spring back when lightly touched.

1. SWEET CORN CAKE RECIPE
Lorena Rubí Pérez Pérez

2. INGREDIENTS
 4 eggs, yolks and egg whites
separated
½ cup all purpose flour
1 stick of butter (equivalent to
1/2 cup, or 4 ounces, or 113
grams)
¾ cup sugar
1 tsp. of baking powder
6 white corn cobs (about 5
cups of corn kernels)

3. INSTRUCTIONS
 Preheat oven at 350 (180)
degrees. Grease and lightly
flour a 13 x 9 x 2-inch baking
pan (or two 9 x 1 1/2-inch
round pans. Set a side
 Remove the husks and the
silk from the corn and cut the
kernels off as close to the
husk as possible without
removing any of the husk.
You should have about 5
cups of kernels.

4.  Place corn in the blender and
mix until you have a creamy
chunky texture.
 In a mixing bowl cream the
butter using and electric hand
mixer. Add sugar, egg yolks
and continuing beating. Then
mix in the corn mixture, baking
powder and flour.

5.  In a separate bowl, using a hand
mixer, whip the egg whites until
glossy and firm. Add 1/4 of the
egg whites mixture to the corn
batter. Continue to add the
whites by thirds, folding very
gently.
 Pour the mixture into the baking
pan.
 Bake in the oven for 1 hour or
until a wooden pick inserted near
center of cake comes out
clean, or until cake springs back
when touched lightly in the
center. It will have a nice golden
color when it’s done.