How to make delicious and simple corn cake with rice cooker

Prepare
15 Minutes Processing
30 Minutes For
3-4 people

Although appearing not long ago, the “hot” of cornbread is undeniable . Specifically, this type of cake is always searched and ordered by many people everywhere, especially sweet lovers. At the birthday cake shops also “launch” this best French cornbread.

Made from carefully selected fresh corn kernels combined with a layer of fresh cream with sweet corn flavor, plus a soft sponge core, bringing an irresistible delicious feeling. And now without going to the store, you can still make this special cake with the recipe below. Let’s go to the kitchen and do it right away.

Ingredients for making cornbread with a rice cooker

• 40g flour
• 4 chicken eggs
• 40g cornstarch
• 2g cream of tartar powder
• 15g butter
• 30g fresh milk
• 1 American corn
• 180g mascarpone cream cheese
• 20g almonds (sliced)
• Condiments: Sugar, salt, cooking oil.
• Tools: Stencils, sieve, whisk, whisk.

Note: These ingredients can be found in bakeries or e-commerce sites.

Ingredients for making cornbread with a rice cooker

How to make corn cake with rice cooker

Step 1Process materials

You separate 4 egg yolks into a bowl with 25g of cooking oil, 15g of butter (distilled in a water bath to melt) and 30g of fresh milk, stir well. Then, you sift 40g flour and 40g cornstarch into the bowl, then use a spatula to beat the mixture .

Step 2Prepare cake dough

You put in another bowl 4 egg whites, 2g salt, 2g cream of tartar and 80g sugar, then use an electric beater to beat it and pick it up, you will see the top is sticky. Then, you add the flour mixture made in step 1 into the whipped mixture and mix well.

Step 3Cooking cornbread with a rice cooker

You bring the corn to boil, separate the seeds and add ¼ of the corn to the new mixture . Continue mixing from bottom to top.

Then, you heat the rice cooker, then spread a layer of butter around the pot, pour the cake mixture in and spread it evenly. Then, turn on the “Cook” button until it jumps to “Warm” about 20 minutes, then flip. Do this one more time and the cake is cooked (the toothpick inserted into the cake is still dry). Note that you should not open the lid too much, it will cause the cake to collapse .

Step 4Complete the corn cake

Add 20g of sugar and 250ml of whipping cream. Using an electric mixer, add 180g mascarpone and continue beating on the lowest speed until the mixture comes together . When you’re done, put the ice cream in a bag and keep it in the freezer.

Step 5Finished product

When the cake is done, cut the cake in half (horizontally) and let it cool. Then, you follow the order: cake base – spread cream layer – layer corn kernels – spread cream layer – cake surface . Finally, you cover the entire outside with cream and surround with almonds. So it’s done.

Finished corn cake

Enjoy

When you cut a piece of corn cake, you will immediately feel the freshness and deliciousness of this nose. The cake core is soft, spongy combined with sweet corn cream, fatty leopard and typical domestic aroma. Guaranteed to conquer those with the most demanding palates.

>> Reference: How long does the cream cake last? How to store cake

In addition to the above corn cream cake recipe, you can also refer to how to make sponge cake using a rice cooker and Summary of 17 ways to make cakes with a simple and quick rice cooker

Corn cream cake has an attractive flavor, much less boring than other types of cream cake and brings a fresh feeling to the people who enjoy it. This is also the feature that makes the difference of this famous French cream cake.

See other great articles now:

• Ms. Trang shares how to make crispy cornbread that the whole family loves
• How to make popcorn cake without oven very easy
• How to make fried corn cake

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