Corn Castella Recipe (Corn Cake)

#cornbaking #cakerecipe
corn castella
1. Spread parchment paper on the No. 2 square frame
2. Cut Chodang corn with a knife and separate only the grains
3. Beat the yolk, add vanilla extract, salt, and sugar (30g) and mix.
4. Mix grape seed oil + milk
5. Mix the egg whites well with a hand mixer and raise the bubbles to some extent.
6. Divide sugar (60g) into the egg whites in 3 times and whip until the meringue is hard but the horns are bent like a bird's beak (When bubbles rise to some extent, add the first sugar and whip/When the line passing through the whipper becomes clear, add the second sugar and whip/ When the spot where the whipper passed comes up, add the third sugar and whip)
7. Add a small amount of the finished meringue and mix well
8. Put the dough into the meringue and when halfway mixed, sift in the sifted flour, corn flour, and baking powder again, then add the corn and mix.
9. Pour it into the mold and clean the top with a spatula
10. Tap the floor 2-3 times to remove air bubbles
11. Serve corn as a topping
12. Bake in a 180 degree oven for 30-35 minutes
corn castella
60 g egg yolk
1g vanilla extract
30g sugar
1g salt
120g egg white
60g sugar
40g milk
Grapeseed Oil 30g
60g soft flour
50g corn flour
1g baking powder
Chodang Corn 100g
Appropriate amount of corn for topping