Posts Tagged corn

Corn Custard Chiffon

Corn Custard Chiffon


100g Cake flour
2 tsps custard powder
80g corn oil
30g castor sugar
110g corn puree (80g cream corn blend with 40g coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
80g castor sugar



1. Preheat oven to 160C.
2. Sieve flour/custard powder together.
3. In a mixing bowl add oil, corn puree, 30g sugar, salt and yolks and whisk until combined then add the sifted flour.  Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath (check the picture to see how I did it) for 90 minutes or until golden brown. Remove the water at the last 10 minutes of baking. This is to dry the sides of the cake. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool. If cake still feels damp after unmoulding, return to oven to dry in a low temperature for 5 minutes.

Note: this cake is baked using Smeg oven with above stated temperature.



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Corn Custard Layer Cake

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Sponge Cake Recipe:

4 egg yolks
50ml corn oil
60ml milk
85g plain flour
1/2 tsp vanilla extract

4 egg white
70g castor sugar
1/4 tsp tartar powder



1. In a pot, heat oil until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk and vanilla extract and keep stirring. Followed by egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed.

5. Pour into a bottom lined 7″ pan and baked in water bath at 155C for 70 minutes. Remove water and return cake into switched off oven to continue baking for another 10 minutes.

6. Remove and unmould. If sides are still wet, return to oven to dry in the residual heat for another few minutes.


Custard Ingredients:

680 g water
1.5 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt
200g canned corn, blend it to puree form

240 g fresh coconut milk
70 g white hoen kwe flour

2 large drops yellow food colour

Use back the same normal 7″ round cake pan that you used to bake the sponge cake. Before pouring in the first layer of custard, just rinse the pan and shake off access water. This will enable the cake to drop out easily once it’s set in the fridge for a few hours.

1. Place water in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt and using a spatula, stir until sugar has dissolved. Set aside for at least 30 minutes.

2. In a large bowl place coconut milk and hoen kwe flour and stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.

3. Heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Remove from heat. Add the corn puree and and the prepared coconut milk/hoen kwe batter. Use a spatula to stir until fully incorporated. Add yellow colour. Stir again to combine.

5. Return the pot of batter to the heat and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from heat and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down and merge with the batter in the pot evenly.

Start assembling:~

To assemble cake, Pour 1/4 portion of the custard into the pan. Place a piece of cake on the custard. Continue with another 1/4 portion. Use a spatula to even out the custard, making sure it flows into the sides as well. Repeat until complete.Place another pan on the top and put something heavy into it to weigh down the cake.

Set well and chill in fridge for few hours before attempting to unmould.


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