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Torta de Arroz con Elote




Source of Recipe


Internet


List of Ingredients




Rice and Corn Cake

3/4 cup rice flour*
2 teaspoons granulated sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 medium poblano pepper, roasted, peeled, seeded and diced
3 ounces extra-sharp cheddar cheese, shredded
1 tablespoon grated Parmesan cheese
1/2 cup fresh or frozen corn kernels
1/2 cup egg substitute
2 tablespoons skim milk
1 tablespoon + 1 teaspoon corn oil
2 egg whites, at room temperature

Preheat oven to 350ºF. Adjust oven racks to divide oven into thirds. Spray 8" springform or round cake pan with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder and salt. Add pepper and cheddar and Parmesan cheeses; toss to combine. Set aside. In food processor or blender, combine corn, egg substitute, milk and oil; with on-off motion, pulse processor until mixture is coarsely ground. Add corn mixture to flour mixture; stir just until combined. In medium bowl, with electric mixer on high speed, beat egg whites until stiff but not dry; fold into corn mixture. Transfer mixture to prepared pan; bake 30-35 minutes, until toothpick inserted in center comes out clean. Transfer pan to wire rack; cool 10 minutes. Remove cake from pan; serve warm or at room temperature. Makes 8 servings


Recipe