2 ways to make sweet, soft, and creamy corn cake using an oven, irresistibly delicious

Prepare the corn

Peel off the husk and corn silk, then wash thoroughly.

Put a pot on the stove, add 1 liter of water, then bring the prepared corn to boil until cooked.After the corn cools down, use a knife to cut the kernels off.

Blend the corn milk

Add 50ml of corn cooking water, 100ml of fresh milk, and 250gr of corn kernels into the blender and blend until smooth.

Next, strain the mixture through a sieve to remove the fibrous parts.

Cook the corn cream sauce

Put a pot on the stove, add the blended corn, 20gr of unsalted butter, and 30gr of cream cheese.Stir the mixture over low heat until the butter and cheese melt.

Mix 100gr of whipping cream with 5gr of flour, then add this mixture to the corn cream pot and stir well.

Next, add 15gr of sugar and 2gr of salt, stir well once more to finish.

Make sponge cake

Put 5 egg yolks and 50ml of cooking oil into a bowl and mix the mixture until smooth. Next, sift 60gr of flour into the bowl and mix well to combine.

Then, add 50gr of the corn cream sauce that you cooked in step 3 into the egg mixture and continue to mix well.

In a new bowl, add 5 egg whites and use an electric mixer to beat on low speed until the egg whites form bubbles like soap.

Divide 50gr of sugar into 3 parts, adding each part one at a time and beating until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

When adding the last portion of sugar to the egg whites, increase the mixer speed to high and beat until the egg whites are soft and fluffy, with a creamy texture, sticky, shiny, and smooth, lifting the whisk to create stiff peaks that bend down slightly when done.

Divide the whipped egg whites into three parts. First, add one part of the egg whites to the egg yolk mixture, then use a whisk to gently mix all the ingredients together.

Add the mixed mixture back into the bowl of egg whites, then use a flat whisk to gently fold the mixture from the bottom to the top. Bring the whisk down to the bottom of the bowl, lift the ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

Preheat the oven to 160 degrees Celsius for 15 minutes. Then, pour the batter into a mold lined with parchment paper and bake at 150 – 160 degrees Celsius for 50 – 60 minutes.

Making corn cream

Add 30g of sugar and 300g of whipping cream to a bowl, use a mixer until the cream is soft and forms peaks that droop.

Then, divide the corn cream sauce mixture into 2 parts, add 1 part to the whipped cream bowl and gently mix with a flat whisk.

Shaping

Cut the cake base into 2 – 3 round pieces. First, spread a layer of corn cream sauce on the first piece of cake, sprinkle with a little boiled corn, and then continue to spread another layer of corn cream on top.

Next, place the second piece of cake on top and repeat the layering as above until the last piece of cake.

When you reach the last piece, cover the cake completely with a layer of corn cream and then sprinkle a little white chocolate, sliced almonds, and boiled corn to finish.

Final Product

The corn cream cake has a rich creamy layer, fragrant with corn aroma, while the cake inside is soft and spongy, interspersed with sweet and rich corn cream sauce, extremely attractive and delicious.

Mixing and Beating Eggs

First, you add the ingredients: 6 egg yolks, 50ml cooking oil, 60ml unsweetened fresh milk, 40gr sugar, a little vanilla, 80gr flour type 8, and 30gr cornstarch into a bowl and use a hand mixer to beat until there is no dry flour left, then turn off the machine.

Next, you put 6 egg whites, a little salt, and a little tartar powder into another bowl and use a hand mixer to beat until the egg whites are fluffy and form large bubbles, then stop.

You divide 90gr sugar into 3 equal parts and gradually add each part while beating the egg whites until they reach stiff peaks and tilting the bowl does not cause the egg whites to flow.

Finally, you divide the egg whites into 3 equal parts and gradually add each part into the bowl containing the beaten egg yolk mixture and flour, mixing gently from bottom to top.

Bake the cake base

Wash the cake mold thoroughly and let it dry completely, then pour the beaten batter into it, and then drop the mold from a height of 20cm to break some of the large air bubbles formed during the batter process and pour the batter into the mold.

Next, place the cake mold in the convection oven, cover it, set the baking mode at a temperature of 150 degrees Celsius for 50 minutes for a mold with a diameter of 20 – 22cm.

For smaller molds with a diameter of 15cm or less, you only need to bake the cake at 150 degrees Celsius for 45 minutes.

Cook the corn cream

Soak 7gr of gelatin in a bowl of cold water for 15 minutes until the gelatin expands evenly.

Next, add 300gr of cooked corn kernels along with 100ml of the cooking water into a mortar and use a hand blender to puree until the corn is smooth. Then, strain the corn mixture through a sieve to extract the corn milk.

After that, measure about 300ml of the filtered corn milk into a pot along with 8gr of cornstarch, 20gr of sugar, and 30gr of condensed milk. While cooking over medium heat, stir continuously until the mixture thickens, then add the soaked gelatin. Continue stirring until the gelatin is completely dissolved, then turn off the heat and let it cool.

Making corn cheese ice cream

You take 100gr cream cheese out of the refrigerator and let it sit at room temperature until it is completely softened, then mash it and add the cooled corn milk, stirring until well combined.

Next, you put 150gr Whipping cream into another bowl and use a hand mixer to whip it until fluffy, then add the corn cheese mixture you just stirred in and mix well.

Finished Product

Finally, you just need to place the cake base in a mold or box and then pour the corn ice cream mixture around the cake base, spreading it evenly. After that, refrigerate for 4 – 6 hours until the ice cream layer is completely frozen and ready to serve.

The corn cheese cake, when eaten, will give you a soft and fluffy cake base, sweet and fragrant, harmoniously blended with the rich and sweet corn ice cream, with a strong corn aroma and perfectly seasoned.

The color of the cake is also very eye-catching; just a few small decorative details and the cake will be ready for you to gift to your loved ones and enjoy together.