I've never tasted any sweet corn butter cake before since it isn't a common cake in Singapore. Sweet corn custard cake was quite common during my childhood day but these days, I hardly see it in any bakery shop perhaps it has been phased out. I remembered I enjoyed eating the sweet corn custard cake during those days perhaps there wasn't much choice unlike today, there are too many selections of delights/desserts ...
Since this is not common cake, I could hardly find relevant recipes online as an alternative source for reference. I had to follow the recipe from the cookbook and was looking forward to the bake out from oven. Fortunately, this cake turned out pretty good, it's moist, buttery, soft and light. It'll be a good treat for morning breakfast or afternoon tea. Both my daughters like it.
Tired of butter cake and wanted to try something else ? Why not go for this recipe ?
Sweet Corn Butter Cake
- 250g butter
- 100g margarine
- 250g caster sugar
- 1/4 tsp salt
- 5 eggs
- 250g sweet corn cream (canned)
- 40g coconut milk
- 1/2 tsp vanilla essence
- 300g cake flour } sift together
- 1 tsp baking powder }
- 1/4 tsp bicarbonate of soda }
- 30g cocopops
- Grease and line a 8" baking pan. Preheat oven at 170*C for 15-20 mins
- Beat butter, margarine, sugar and salt until light and fluffy (abt 5 mins).
- Add in eggs, one at a time, beat throughout after each addition (another 3-4 mins).
- Drain away the syrup from the sweet corn cream, stir in sweet corn, coconut milk and vanilla essence.
- Fold in sifted flour, baking powder, soda and cocopops. Mix until well combined.
- Spoon batter into prepared baking pan. Sprinkle with cocopops and bake for 60 mins or until cooked.