InStyle (USA) - - Table For Two -

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 In­ VIDEOTOSI andquest­love showus howto as­sem­ble­pop­corn cake at in­ ta­ble-for-two.

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