CHRISTINA TOSI’S POPCORN CAKE
YIELDS 1 QUARTER SHEET PAN OF CAKE
1 (3.3 oz.) bag plain microwave popcorn, freshly popped 8 tbsp unsalted butter, softened 1½ cups sugar 3 large eggs ½ cup buttermilk ¼ cup + 1 tbsp grapeseed or other neutral oil
¾ cup cake flour 1 tbsp corn powder 1¼ tsp baking powder 1 tsp kosher salt
1. Heat the oven to 350° F. Coat a quarter sheet pan with nonstick spray and line with parchment paper. 2. Pulverize the popcorn, 1 cup at a time, in a blender until it is a fine powder, then sift. Continue this process until you have 4 cups; set aside. 3. Cream the butter and sugar in a stand mixer on mediumhigh, until light and fluffy (2 to 3 minutes). Scrape down the sides of the bowl continually throughout the mixing process. 4. Add the eggs, one at a time, beating on medium- high for 1 minute after each addition. After adding the last egg, beat on high for 4 more minutes.
5. Slowly stream in the buttermilk and oil on medium speed, then increase to medium- high until the mixture is nearly white, twice the size of your original butter mixture, and completely blended. 6. Whisk together the ground popcorn, cake flour, corn powder, baking powder, and salt in another bowl. 7. With the mixer on low, slowly add the dry ingredients and mix until well blended. 8. Pour the cake batter into the sheet pan and spread evenly. 9. Bake for 30 to 35 minutes, rotating the pan halfway through baking, until the cake doubles in size and bounces back slightly when poked at the edges and the center no longer jiggles. If it doesn’t pass these tests, leave the cake in the oven for an additional 3 to 5 minutes. Adapted from All About Cake, by Christina Tosi, out this fall. See full recipe on Instyle.com. VIDEOTOSI andquestlove showus howto assemblepopcorn cake at instyle.com/ table-for-two.