last saturday i had the pleasure of completing one sweet mission.
one of our close friends was planning a surprise birthday party for his girlfriend. he let me decide what kind of cake it would be by giving some hints to what miss S (i dunno why i use S, you know who you are!) likes most. apparently, she happens to be a corn person.
so naturally, corn cake would fit the bill just nice. one problem though, corn cake?? what?
i am more familiar with the mexican corn bread, one of their staple foods if i'm not mistaken. but corn cake i've never heard of... well, until i came across this on wonderful pinterest. it's called pastel de elote. fancy isn't it?
then one of my husband's colleagues (yes, a group of people put in effort into making this cake come true dear miss S) pinterest-messaged me some caramel cake recipe. then it dawned on me.
corn and caramel.
don't those two go well together? like popcorns right?
so i searched for a caramel buttercream recipe and of course, there were a lot of those.
pastel de elote turned out perfect, and tasted absolutely delish. the texture is very dense and moist, i'm guessing thanks to the corn. i was a bit worried that the cake was not done, because it looked very dense but judging from the original picture, the cake was meant to be that way.
but the buttercream however calls for too much powdered sugar, so i halved the amount.
corn and caramel
pastel de elote (corn cake) (recipe adapted from here)
- 2 ½ cups frozen corn
- ½ cup milk
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 400g butter, room temperature
- 2 cups granulated sugar, separated
- 7 eggs, separated
- Preheat oven to 170C. Grease and flour the baking dish and set aside.
- Place frozen corn, milk, and vanilla in a blender jar and pulse until smooth. Set aside to warm up to room temperature.
- Sift together the flour, baking powder, and salt, and set aside.
- Cream butter with 1½ cups sugar until light and fluffy.
- Separate egg yolks from whites. Add egg yolks, one at a time, to the butter and sugar.
- With the mixer on, alternately add in blended corn and milk and flour beginning and ending with the flour.
- In a separate bowl, whip egg whites with ½ cup sugar until soft peaks form.
- Carefully fold egg whites into the batter.
- Pour batter into prepared pan.
- Bake for 45 minutes or until golden brown and cake is completely done in the center.
caramel buttercream (recipe adapted from here)
- 1/2 cup granulated sugar
- 4 tbsp water
- 2 tsp light corn syrup
- 1/2 cup cream
- 1 tsp vanilla
- 1 tsp salt
- 500g powdered sugar
- 350g butter, softened
- mix water, sugar, and corn syrup together in a small saucepan. bring the mixture to a boil over medium heat. DO NOT STIR (stirring encourages crystallisation)
- cook until the mixture caramelises into a golden brown colour. over-cooking will result in icky dark substance that's bitter.
- mix in cream, salt, and vanilla. stir until well-combined.
- set the caramel aside to cool completely before proceeding to turn it into buttercream.
- combine softened butter, powdered sugar, and the caramel together and beat until soft and fluffy.
- 100g cooking chocolate
- 4tbsp corn syrup
- 4 tbsp water
- melt chocolate in a double boiler.
- stir in corn syrup and water until well-mixed.
- let cool.
this cake tastes so good and looks ultra scrumptious too when topped with perfectly golden popcorn. i think everyone should give this recipe a go.
and a very happy birthday to Miss S, may you have a wonderful year filled with happiness and joy. may all your dreams come true, and may this year be one of the bestest years in your life. aameeen :)
it's the little things in life that counts :D
baker at heart,