Corn Cake Gluten Free 2012

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

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

Recipe

• 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.