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Corn Cake Gluten Free 2012

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.3521
Energy (kCal)1709.1055
Carbohydrates (g)145.6379
Total fats (g)100.3559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add the two cups of corn to the 1/2 cup milk and process until blended semi smooth, set aside. | 2. Beat the 1/2 cup butter room temperature with the sugar until fluffy. | 3. Add in the egg yolks one at a time, and continue to beat until thick smooth creamy. | 4. Add the blended dry ingredients with the evaporated milk, to make a smooth batter. | 5. Fold in the corn mixture, or beat in with beaters. | 6. Beat your egg whites with a pinch of salt, until soft peaks form. | 7. Fold the beaten whites into the corn batter, folding not to deflate, some whites showing is okay. | 8. Pour slowly into a 8 inch greased cake pan. | 9. Bake 30- 35 minutes at 350 degrees until toothpick comes out clean. It will be a very dark golden brown, may take longer, just make sure jiggle is gone from centre of cake, and the toothpick or tester is clean. | 10. Let cool in pan on wire rack. | 11. When cool dust with icing sugar. | 12. Serve alone with a cup of coffee or with fresh berries. | 13. This recipe can be doubled. | 14. Do not freeze. Keep leftovers in fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 2 cups defrosted frozen 369.42 72.9534 10.2084 4.0044
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sugar 7 tablespoons granulated 139.9125 26.2535 4.3794 2.184
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    fine asian rice flour 6 tablespoons - - - -
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    salt 1/2 teaspoon - - - -
    milk 1/4 cup evaporated 138.0 3.324 1.374 14.304
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg white 4 68.64 0.9636 14.388 0.2244

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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