Blissful Corn Torte

Blissful Corn Torte
© Penny De Los Santos.
  • Yield: 12 servings
  • Prep: 15 minutes
  • Cook: 40 to 45 minutes


1cup (2 sticks) unsalted butter, room temperature
3/4cup granulated sugar
8 eggs, separated, room temperature
3/4cup rice flour
1tablespoon baking powder
1/2cup heavy cream
4cups fresh corn kernels
1cup whole milk
1teaspoon coarse salt
Powdered sugar, optional


  1. Preheat oven to 350F. Butter a 13 x 9-inch baking dish.
  2. Beat butter with an electric mixer on high speed until creamy. Add granulated sugar and beat until fluffy. Reduce speed to low and add egg yolks, one at a time, beating until well blended.
  3. Combine rice flour and baking powder. Alternately add flour mixture and heavy cream to butter mixture, a little at a time, beating until well mixed.
  4. Place corn kernels and milk in a blender or food processor and pulse until roughly puréed. Add to butter mixture and beat until well combined, scraping down sides of bowl as needed.
  5. Place egg whites and salt in another large bowl. Beat, with clean beaters, until stiff peaks form. Gently fold a fifth of the egg whites into the butter mixture until blended. Fold in remaining egg whites, taking care not to deflate them. Batter may look streaky.
  6. Pour batter into prepared pan. Bake 40 to 45 minutes, until torte is springy to the touch and lightly browned. Let cool slightly.
  7. Cut into squares and serve warm, room temperature, or cold.  Sprinkle powdered sugar on top, if using.

Recipe excerpted from Pati’s Mexican Table © 2013 by Pati Jinich. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.