Serves 6
The texture of this cake is light and moist, and it has an intense corn flavor. The tiny amount of flour used (only two tablespoons) is enough to bind everything together, making a perfectly formed dessert.
1 stick unsalted butter (about ½ cup)
½ cup sugar
2 eggs, whites separated
1 egg yolk
1 package cream cheese, at room temperature
2 cups fresh white corn
2 teaspoons baking powder
2 tablespoons all-purpose flour
1. Have all the ingredients at room temperature before starting. Line the bottom of a 9-inch round baking pan with parchment paper.
2. Preheat the oven to 350ºF.
3. Beat the butter and sugar until creamy. Add the egg yolks one by one, then the cream cheese. Beat at high speed for 5 minutes.
4. Process the corn in a blender or food processor until very fine. Add to the butter mixture along with the baking powder and flour.
5. Meanwhile, beat the egg whites in the mixer at high speed, until soft peaks form. Fold very gently into the corn mixture, with a spatula.
6. Pour the batter into the pan and bake for 45 minutes or until the cake is lightly golden.
7. Remove the cake from the oven and cool on a rack.
We use Peruvian giant kernel corn for this cake, but if you can’t find it, any white corn is good. We don´t recommend yellow corn, however, because it is too sweet.