This old-fashioned corn and brown sugar cake is filled with nostalgic flavors. The batter is made by mixing cornmeal, eggs, brown sugar, and condensed milk, resulting in a rich and substantial texture. The baked cake has a golden-brown color with a slight caramelized aroma. Its fragrance combines the earthy scent of corn, the sweetness of brown sugar, and the creamy notes of condensed milk. With each bite, the cake offers a dense yet fluffy texture—the tenderness of eggs creates a velvety crumb, while cornmeal adds a unique coarse grain mouthfeel. The sweetness of brown sugar and the richness of condensed milk blend harmoniously, offering a delightful sweetness without being cloying, evoking cherished childhood memories.
This recipe yields enough batter for a 6-cup jumbo muffin pan or a 12-cup standard muffin pan. Ingredients: – Eggs: 5 (shelled weight 268g) – White sugar: 33g – Condensed milk: 40g – Brown sugar: 45g – High-gluten flour: 55g – Corn flour: 45g – Baking powder: 2g – Oil paste: 14g flour, 17g oil – Others: Sesame seeds (as desired), optional crumb topping (30g flour, 15g sugar, 17g butter) Instructions: 1. Combine eggs, white sugar, condensed milk, and brown sugar (brown sugar can be substituted with white sugar, and condensed milk with honey). Whip the mixture over a hot water bath (for Thermomix: 15 minutes, 40°C, speed 4). 2. Prepare high-gluten flour, corn flour, and baking powder by mixing them evenly. Set aside. 3. Mix the flour and oil for the oil paste until combined. 4. Brush the muffin pan with the prepared oil paste. 5. Re-whip the egg mixture briefly to ensure even consistency (for Thermomix: 4 minutes, speed 4). 6. Gently fold in the dry flour mixture (for Thermomix: 10 seconds, speed 2). 7. Add oil and mix gently (for Thermomix: 4 seconds, speed 3). 8. The final batter should be light and airy. Pour it into the oiled jumbo 6-cup muffin pan (equivalent to twice the volume of a standard 6-cup pan). 9. Sprinkle with black or white sesame seeds for decoration. Optionally, add a crumb topping made from chilled butter, flour, and sugar rubbed into crumbs, according to preference. 10. Bake in a preheated oven at 180°C for 30 minutes (or 20 minutes for a standard 6-cup pan). 11. Remove from the oven, unmold, and allow to cool.
