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Corn
Cakes |
These
delicate cakes are a base for fruit, berries or chocolate sauce.
3/4 cup milk
4 Tablespoons unsalted butter
1/3 cup yellow corn meal
2 eggs, separated
1/3 cup sugar
Preheat oven to 350º. Butter and sugar six ramekins. In a small
saucepan bring milk and butter to a boil. Off heat, whisk in cornmeal
until smooth. Cover and let sit until all liquid is absorbed.
Beat egg whites until stiff peaks form. In a separate bowl whisk
egg yolks with sugar, add cornmeal mix and whisk until smooth. Fold
in egg whites, pour batter into ramekins, run finger around rim
to aid the cakes rising straight. Bake for 20-25 minutes or until
golden and firm. Serve warm.
-Kate
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