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Pan de Elote (Mexican Corn Cake)
author
Maricruz Avalos Flores
6
portions
Pan de elote is a delicious, fluffy, and moist Mexican sweet corn cake. A classic and simple dessert to enjoy for breakfast with coffee or as a dessert drizzled with caramel!
prep
20
minutes
minutes
cook
1
hour
hour
total
1
hour
hour
20
minutes
minutes
PRINT
PIN
Equipment
1 9-inch (21cm) square baking pan
Ingredients
Cups (US)
-
Metric
▢
3
cups
canned corn kernels
(drained)
▢
1
cup
rice flour
(read notes)
▢
⅔
cup
sugar
▢
4
small eggs
(whites and yolks separated)
▢
2
Tbsp
vegetable oil
▢
1
stick
unsalted butter
(4oz, softened)
▢
¼
cup
whole milk
▢
1 ½
tsp
baking powder
▢
½
tsp
baking soda
▢
1
tsp
vanilla extract
▢
1
tsp
cinnamon powder
▢
¼
tsp
salt
Instructions
Preheat your oven to 350°F (180°C).
Sift the rice flour, baking powder, baking soda, and cinnamon powder together.
Add corn to a blender along with vanilla extract and milk. Blend for 1 or 2 minutes at high speed until nicely pureed.
Add butter and sugar to a mixing bowl. Using an electric mixer beat for 5 minutes at high speed or until you’ll have a fluffy cream.
Add one yolk and mix until combined, then add the other 2 yolks one at a time and mix between additions.
Add to the bowl the blended corn mixture and oil. Mix for half a minute. Add the flour mixture and, using a spatula, combine everything together.
Place egg whites and salt on a clean medium bowl and mix at high speed until stiff peaks form.
Add egg whites to the bowl with batter and gently (with slow movements from down to up) fold to combine everything.
Place the batter on a greased and floured baking pan and use a spatula to level on top.
Bake
Bake from 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean and the corn cake is nicely browned on top.
Remove from the oven and leave the cake to rest for 5 minutes on the countertop.
Run a knife around the edges, then carefully remove the cake from the baking dish and transfer it onto a cooling rack.
Allow to slightly cool down then slice and serve warm.
Notes
I used rice flour for this recipe because it gives to this cake a nice fluffy texture while staying moist.
If you don't have rice flour you can substitute it with all-purpose flour, just sift it twice to get rid of lumps and make it "airy".
Make sure all the ingredients are at room temperature before making this recipe.
Nutrition Information
Serving:
1
portion
|
Calories:
485
kcal
|
Carbohydrates:
61
g
|
Protein:
8
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
110
mg
|
Sodium:
519
mg
|
Potassium:
253
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
1052
IU
|
Vitamin C:
4
mg
|
Calcium:
101
mg
|
Iron:
1
mg
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