Sweetcorn layer cake with corn pannacotta, pastry cream & mochi

Some desserts start with a recipe, and others start with a little idea that refuses to leave your head. This sweet corn cake was DEFINITELY the latter.

I wanted to make a cake that celebrated sweet corn in all its glory, but not just in the usual corn cake kind of way. I doodled layers of different textures, something creamy, something soft and chewy, and lots of that delicious natural sweetness you get from corn.

Why roast the corn for the pastry cream?

The secret to a really flavourful corn pastry cream is roasting the corn first.

Roasting helps remove excess moisture and concentrates the corn’s natural sweetness, giving the pastry cream a deeper, more pronounced corn flavour. It’s a small extra step, but I tried both versions and it makes such a difference.

Once roasted, the corn is blended into the milk and cream mixture to create a smooth, creamy pastry cream that’s full of sweet corn flavour. It’s rich without being overly sweet, which is exactly what I want in a layered cake.

I love how the different textures work together. The pastry cream and panna cotta are smooth and creamy, while the mochi adds that satisfying chewiness that makes Asian-inspired desserts so fun.

It’s a little more involved than your everyday cake, but if you enjoy experimenting with flavours and textures, this one’s worth making. The cake base I made is my classic tang mian sponge cake recipe. The melt in the mouth texture goes perfectly with all the cake elements. If you haven’t already, read my 3 secrets to perfecting the soft and pillowy sponge. You’ll be guaranteed to make the most foolproof sponge cake.

And if you’ve never tried sweet corn in a dessert before, consider this your sign to give it a go! Tag your corn creation with @ultimateomnoms on Instagram – it would make my day to see them!

Sweetcorn layer cake with corn pannacotta, custard & mochi

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

Corn pastry cream

• 300 g frozen sweet corn (thawed and drained)
• 180 ml milk
• 70 ml heavy cream
• 3 egg yolks
• 65 g castor sugar
• 15 g standard flour
• 20 g cornstarch
• 18 g unsalted butter
• ¼ tsp salt
• ½ tsp vanilla optional

Corn panacotta

• 300 g frozen sweet corn thawed and drained
• 420 ml heavy cream
• 80 g milk
• 50 g castor sugar
• ¼ tsp salt
• 4.5 g powdered gelatin

Mochi layer

• 75 g glutinous rice flour
• 15 g cornstarch
• 165 ml milk
• 15 g caster sugar
• 15 g unsalted butter

Method

 

Corn pastry cream

1. Preheat oven to 200°C fan. Spread the corn in a single layer on a baking tray and roast for 20–25 minutes, stirring once or twice, until you have plenty of golden-brown caramelised spots
2. For stronger flavour, let the roasted corn and milk sit for 10 minutes before blending. Blend the roasted corn and milk until very smooth.
3. Pass through a fine-mesh sieve, pressing firmly to extract as much corn milk as possible
4. In a bowl, whisk together egg yolks, sugar, flour, cornstarch and heavy cream
5. Heat the corn milk until steaming but not boiling, then slowly whisk into the egg mixture
6. Return everything to the saucepan and cook over medium-low heat, whisking constantly, until thick and you see a few slow bubbles
7. Continue cooking for about 1 minute, whisking constantly
8. Remove from the heat and immediately whisk in butter, salt, and vanilla until completely smooth
9. Transfer to a container and press plastic wrap directly onto the surface of the pastry cream so it doesn't form a skin.
10. Let it chill for at least 4 hours, ideally overnight. It should keep well for about 3 days refrigerated.

Corn panacotta

1. Heat corn and cream over medium-low heat until steaming but not boiling
2. Remove from the heat and let the corn steep in the cream for 10–15 minutes
3. Place 80 g cold milk in a small bowl. Sprinkle gelatin evenly over the milk. Leave for 5–10 minutes until fully hydrated
4. Add sugar and salt to the warm corn and cream. Blend for 1–2 minutes, until very smooth. Pass through a fine-mesh sieve, pressing firmly to extract as much liquid as possible
5. Return the strained mixture to low heat if needed. Add the bloomed gelatin and whisk until completely dissolved. Do not boil the mixture
6. Line a 8-inch cake tin and pour in the panna cotta mixture. Refrigerate for 4–6 hours or overnight, until completely set
7. Once completely set, freeze the panna cotta disc until solid – ready for cake assembly

Mochi layer

1. Put all the mochi ingredients in a bowl, except for the butter. Whisk until completely smooth
2. Microwave for 1 min, take it out and mix. Microwave for another 30 to 45 seconds until all liquid is gone and it looks matte and semi-translucent
3. While piping hot, mix in the butter with a spatula until combined
4. As soon as it is safe to touch but still warm, put on gloves and stretch and pull the dough for 1–2 minutes
5. Place the warm mochi between two pieces of non-stick baking paper. Use a rolling pin to roll it to the size of your cake pan
6. Leave it inside the paper and set aside to cool completely before using