Torta de Masa (a fine-grained, sweet corn bread)

New York Times Magazine, July 28, 1985

1 hour — 8 to 12 Servings

Ingredients

10	tablespoon	butter (at room temperature, plus butter for greasing a pan)
1	cup	masa harina (a fine-grained corn meal)
		salt (to taste)
1 1⁄2	teaspoon	baking powder
8	tablespoon	sugar
1⁄2	cup	cold water
6		eggs (separated)

Instructions

Heat the oven to 375 degrees.

Butter a standard-size loaf pan measuring 9 by 5 by 3 inches. It is not essential, but it is recommended that you line the bottom of the pan with a rectangle of parchment paper, neatly cut to fit.

Sift together the masa harina, salt, baking powder and sugar into the bowl of an electric mixer.

Start beating on low speed while gradually adding the butter. Increase the speed gradually to high as you go along.

Reduce the speed to low and gradually beat in the water. Add the egg yolks, beating at medium speed until the mixture is well blended.

Beat the egg whites until the are stiff and fold them in, carefully stirring from the bottom. Pour and scrape the mixture into the loaf pan. Place in the oven and bake 45 minutes. Unmold the loaf while it is still hot. Serve sliced, hot or lukewarm.