Blue Cornmeal Cake
~ Mary ~
Oh! doesn’t everyone love cake!? Here we go with another winner from Sky High Cakes. It can be made with regular yellow cornmeal, but isn’t it prettier with blue? Well, blue is a tad harder to find. I searched high and low, in every grocery store, in my hispanic neighborhood. Not until I asked John to pick some up in New Mexico did I finally find it. Oh well, at least I know now where to get it next time.
This cake really does not need the white frosting at all. It should be served/made with just Dulce de Leche between the layers. And I have it, at my beck and call, thanks to Nestle.
One more interesting thing about the cake is that it has a teaspoon of Chile Arbol – which lends an interesting afterthought to each bite.
Some other triple layer cakes you might enjoy:
Strawberry Butter ~ Mango Mousse ~ Tiramisu
Heaven & Hell ~ Peachy Keen
German Chocolate ~ Chocolate Peanut Butter Salute
Kahlua Mexican Chocolate ~ Lane Cake
Blue Cornmeal Cake
adapted from Sky High Cakes
In food processor combine and process until the pecans are finely chopped:
3/4 Cup Pecans
1 3/4 Cup Cake Flour
2/3 Cup Blue Cornmeal
2 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ground Chile Arbol OR 1/2 tsp cayenne
1 tsp Salt
1 1/2 Cups Sugar
Transfer to a large mixing bowl and make a well in the center and add:
8 Egg YOLKS
1 1/2 Cups Buttermilk
4 Tbsp Melted Butter
optional to add a couple drops of red and blue food coloring – this gave it a more pronounced blue coloring (blue alone made it green).
Mix all ingredients together well with a whisk.
With an electric mixer in a clean bowl beat until stiff peaks form.
8 Egg WHITES
I found it easier to whip these up 4 whites at a time. You DO NOT want to add any runny extras, from the bottom of the bowl, to your cake! (Read comments down below about dense cakes and you’ll understand my urgency here!).
Fold in a quarter of the stiff egg whites, at a time, into your batter slowly and gently. Once incorporated pour equal amounts into three greased and floured 8″ cake pans.
Bake at 350 for 20-25 minutes or until the center of the cake, when stuck with a toothpick, comes out clean and the edges pull away from the side of the pan.
Cool completely and “frost” Dulce de Leche between each layer.
If you want the white frosting – a simple Buttercream one will do: 1 Cup Butter whipped up with 1 tsp Vanilla and 4-5 Cups Powdered Sugar. But as I mentioned before, this cake really only needs the Dulce de Leche.
put 1 Cup Sugar in heavy pan over medium heat
Stir constantly as it starts to melt
continue stirring and turn temperature to medium low – you DO NOT want to burn the sugar! SLOW YOUR ROLL!
Once it’s all melted throw in a handful of Whole Pecans
Dump onto a silpat liner and spread out quickly before it hardens.
Once completely cooled, lift off liner and break into pieces.
If you don’t have a liner be sure to grease or butter your pan WELL!