Almond Sweet Corn Cake Recipe
Almond Sweet Corn Cake
Ingredients
- 10 tablespoons butter
- 7 egg whites
- 1/2 cup powdered sugar
- 3/4 cup almond flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 2/3 cup all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons corn extract
- 1 teaspoon yellow food coloring
- 1 cup white chocolate melting discs
- Yellow food coloring
- Orange food coloring
- Candy corn
Almond Sweet Corn Cake
Topping
Instructions
- Melt butter in small saute pan over medium-low heat, swirling occasionally for 5 minutes. Once butter foams and begins to brown, pour butter and solids into a small bowl. Cool for 15 minutes.
- Whip egg whites in the bowl of an electric mixer fitted with a whisk attachment for 20 seconds; set aside.
- Combine powdered sugar, almond flour (for gluten-free try Bob's Red Mill flour used by Disney), all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney), baking powder, and salt in a mixing bowl and whisk to combine. Add reserved egg whites, corn extract, and yellow food coloring and whisk to combine. Stir in brown butter.
- Cover and refrigerate batter 8-12 hours before baking.
- Preheat oven to 400°F. Spread 1/2 cup batter into four 7.3-inch silicone corn molds. Place molds on baking sheet and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and remove from molds.
- Cool completely before decorating.
- Melt white chocolate in a microwave-safe bowl according to package instructions.
- Evenly divide melted white chocolate among 3 bowls. Leave one bowl white. Add desired amount of yellow and orange to remaining bowls to make yellow and orange icing to match candy corn.
- Drizzle each cooled cake with all 3 colors of white chocolate and decorate with candy corn.
Almond Sweet Corn Cake
Topping