Pin it
Let me share my favorite summer dessert discovery this Magic Custard Corn Cake is pure enchantment. I stumbled upon this recipe while looking for ways to use fresh summer corn and it's become my go-to show stopper. The way it magically separates into three distinct layers while baking creates something so special that guests always ask for the recipe.
What Makes This So Special
There's something incredible about how this cake captures the essence of summer corn in such an elegant way. Every time I make it people are amazed that it's made with fresh corn. The layers form naturally during baking rich custard on the bottom silky cream in the middle and a light sponge on top. It's like three desserts in one!
What You'll Need
- Corn: Fresh corn kernels from 2-3 ears, offering sweet, natural flavor.
- Whole Milk: 2 cups for a rich and smooth custard texture.
- Light Cream: 1 cup to add a creamy consistency.
- Melted Butter: 1/4 cup, cooled to room temperature.
- Eggs: 6 large eggs, separated, with whites whisked to stiff peaks.
- All-Purpose Flour: 1/2 cup, combined with other dry ingredients.
- Corn Flour: 1/4 cup, finely ground for a subtle corn flavor.
- Corn Starch: 1/4 cup, adding structure to the custard layers.
- Granulated Sugar: 3/4 cup, for balanced sweetness.
- Vanilla Extract: 1 teaspoon, enhancing the dessert's flavor profile.
- Whipped Cream and Blueberries: For serving, offering a refreshing topping.
Pin it
Let's Make Some Magic
- Prepare the Pan
- Line a 9×9-inch baking pan with two layers of parchment paper, creating a sling. Spray with non-stick spray.
- Blend Ingredients
- Puree corn, milk, cream, sugar, and vanilla in a blender until smooth. Add egg yolks and cooled melted butter, blending until fully incorporated.
- Strain the Mixture
- Strain the liquid through a fine mesh sieve into a large bowl, discarding solids.
- Whisk Egg Whites
- Beat egg whites to stiff peaks using a mixer or whisk by hand.
- Combine Dry and Wet
- Mix flour, corn flour, and corn starch in a separate bowl. Gently whisk into the wet mixture until just combined.
- Fold Egg Whites
- Carefully fold the egg whites into the batter in small batches, preserving as much air as possible.
- Bake
- Pour batter into the prepared pan and bake at 325°F (160°C) for 45–50 minutes, or until set. Cool and refrigerate.
My Kitchen Secrets
Here's what I've learned from making this cake countless times: use the freshest sweetest corn you can find it makes all the difference. Don't skip straining the mixture it ensures that silky smooth texture. And be patient with those egg whites getting them to stiff peaks is crucial for that perfect top layer.
Make It Your Own
Sometimes I'll add a pinch of cinnamon for warmth or serve it with different fruits depending on what's in season. Peaches are amazing with this in late summer and even cranberries work beautifully in winter. The base recipe is so good you can really have fun with the variations.
Pin it
Keep It Fresh
This cake keeps beautifully in the fridge for about three days but honestly it never lasts that long in my house! I love serving it cold with a dollop of fresh whipped cream and berries. Just remember it doesn't freeze well so plan to enjoy it within a few days.
Tools of the Trade
Don't worry if you're new to baking this recipe is simpler than it looks. You'll need a good blender for that silky smooth base and either a stand mixer or hand whisk for those egg whites. That parchment sling might seem fussy but trust me it makes getting the cake out so much easier.
Why You'll Love This
This cake never fails to impress whether I'm bringing it to a summer potluck or serving it at a fancy dinner party. It's unique enough to be memorable but familiar enough to be comforting. Plus watching those layers form while it bakes? Pure kitchen magic!
Pin it
Frequently Asked Questions
- → Why does it separate into layers?
- The different densities of ingredients naturally separate during baking, with custard sinking and cake rising to create distinct layers.
- → Why strain the corn mixture?
- Straining removes corn fiber and solids that could affect the smooth texture of the custard layers.
- → Why not overmix after adding egg whites?
- Gentle folding preserves the air bubbles in egg whites, helping create the proper texture and layering effect.
- → Can I use frozen corn?
- Fresh corn is recommended for best flavor and texture, as frozen corn may contain too much moisture.