Friday, November 19, 2010

Corn Cake with Coconut Milk

Do you have those desires that come from nowhere ?
Yes, I do ! 
And they are specialy of brazilian recepies.
And where can I find that grandma's cake, good to have with a cup of coffee or tea ?
In Chicago ? No Way ! Are you crazy ?
 So, I decided to make this real quick one:

1 1/2 sticks butter at room temperature
2 cups granulated sugar
3 eggs
2 cups corn meal
1 cup of all-purpose flour
200 ml coconut milk
200 ml milk
1 tablespoon baking powder

Preheat the oven to 180ºC/350ºF.
 Grease and flour the loaf pan. If you use a cupcake pans, just place the baking paper cups.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Reserve.
In a blender, place all the liquid ingredients first.Cover and blend at medium speed for about 30 seconds. Add the dry ingredients slowly. Blend at high speed for another 10 to 15 seconds. 
Stir the egg whites into the bowl with the mixture carefully.
Then add the mixture to the mini cupcake liners until they are 3/4-full and bake for 13 to 15 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 20 minutes, or until done. 
Let the cupcakes cool completely.

Use a toothpick! Drill the cake with it and when it comes clean, the cake is done.