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We are not sweet tooth people but once in a while I will bake some low sugar cakes for my family to enjoy with tea or as a snack. This is another popular cake that is well liked by my family. Butter and sweet corn always go well together and combine perfectly for a delicious cake. I have another butter cake recipe that with Pandan, "Pandan Butter Cake" and it is highly recommended to try too.

I would recommend you to use the fresh sweet corn instead as the canned sweetcorn may contain more liquid and it will make the cake wet.

GENERAL NOTES

Butter

Using room temperature butter will prevent the cake from being dense. When the recipe requires room temperature butter it refers to a soft and pliable butter. The butter should not look shinny or greasy. It should still be cool to touch and not warm. During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake. Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar

The beating process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake. The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too. Sources from here.

Oven temperature and Baking Time

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Sweet Corn Butter Cake

Yields: 1 Cake

INGREDIENTS:

200g butter (room temperature)

50g caster sugar

3 egg yolks (big size, room temperature)

60ml fresh milk

200g corn kernels from 1 fresh sweet corn

200g plain flour/cake flour

1 ½ tsp baking powder or double action baking powder

¼ tsp salt

3 egg white (big size, room temperature)

50g caster sugar

½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil:

7 inch square pan

METHOD:

Steam the whole sweet corn for 25 minutes. Remove the corn kernels and slightly chop. Keep aside.
Preheat oven to 170C.
Line the bottom of the baking pan with non-stick baking paper.
Sift flour and baking powder together. Add in salt and keep aside.
Cream butter and 50g sugar with electric mixer till light & fluffy. Scrap down the sides of the bowl occasionally.
Add egg yolk one at a time and beat until well combined. Add in half of the flour mixture, beat to combine. Then add in 60ml of milk and mix till incorporated. Add in balance of the flour mixture and mix well. Fold in the corn kernels. Keep aside.
Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently.
Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
Pour the batter into the prepared cake pan and smooth the top.
Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
Remove cake from oven and let it cool for 10 minutes before unmoulding. Let cake cool completely on wire rack.

Comments

IreneApril 18, 2018 at 10:16 PM
Hi yeanky,

Would like to know when nentioned 250g butter, it shd be using salted or unsalted butter or both can be used?

Need yr advise.

Thank you. :-)
IreneApril 18, 2018 at 10:16 PM
This comment has been removed by a blog administrator.
AnonymousSeptember 8, 2018 at 4:23 AM
This post provides a wonderful information i am really enjoyed. kitchen swagger
sp@rKi3October 8, 2018 at 11:54 AM
Hi yeanley, can I use corn from the can instead? If yes, do I also need to steam it? Thanks
UnknownDecember 17, 2018 at 10:45 PM
any substitute for corn?
tq