Description
Creamed sweetcorn gives this cake a lovely texture and subtle sweetness. Would you try sweetcorn in a cake?
Ingredients
Units
Scale
- 14 tbsp - 200 g butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tsp vanilla essence
- 3 cups Self-Raising flour
- 1 cup milk
- 15 oz - 1 x 410 g can creamed sweetcorn, do not drain
- 1 tsp baking powder
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease and line two standard loaf pans with parchment paper, leaving a little overhang to make lifting the cakes out easier.
- Beat 200 g softened butter with 1 cup sugar until pale and fluffy. A good 2 to 3 minutes of beating helps give the cake a lighter texture.
- Beat in 3 large eggs, one at a time, making sure each egg is incorporated before adding the next.
- If the mixture looks a little curdled, don’t worry. It’ll come together when the flour goes in.
- Mix in 2 tsp vanilla essence.
- Add 3 cups Self-Raising flour and 1 cup milk, alternating between the two if you prefer, and mix just until combined. Don’t overmix the batter
- Gently fold in 1 x 410 g can creamed sweetcorn and 1 tsp baking powder. Make sure the sweetcorn is mixed through evenly, but don’t beat the batter.
- Divide the batter evenly between the two prepared loaf pans.
- Smooth the tops lightly with the back of a spoon.
- Bake at 350⁰F (180⁰C) for about 35 to 40 minutes, or until the tops are lightly golden and a skewer or thin knife inserted into the centre comes out clean or with only a few moist crumbs attached. If the tops brown too quickly, loosely cover them with foil for the last part of baking.
- Let the cakes cool in the pans for about 10 to 15 minutes, then lift them out and transfer them to a wire rack.
- Let them cool further before slicing. I know, it’s tempting to cut straight into one, but giving it a little time helps the crumb set properly.
Notes
Prepared, tried, and tested by Irene
