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Instructions |
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Preheat oven to 350 F. Grease 2 9x2 round molds.
(do not use butter, it fries the cake)
Add butter and sugar to kitchen aid mixer.
Measure flour and corn starch to total 1 pound
(453 grams). Add to it baking powder and salt.
Mix it and shift it. Set it aside as the dry
ingredients
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Mix milk with vanilla. You can add rum or almond
flavor, this is the time to do so. Set aside.
Separate the egg whites from eggs (keep yolks in
the egg shell). Take 4 egg whites to mix in the
cake. The rest, reserve it for the merengue.
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Start creaming the butter with sugar. At the same
time, start fluffing the 4 egg whites.
Scrape the sides to ensure all ingredients are
mixing well. Add egg yolks to creamed butter one
by one until well mixed.
Alternate the adding of dry and wet ingredients
(start and finish with dry one). Scrape the bowl
with a spatula. Fold in the beaten egg whites
slowly with the manual spatula. Split mix into
greased molds.
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Bake for 35-40 mins. Let it cool in the mold for 5-
10 mins. Cover with plastic and let it cool
completely. Refrigerate but bring out 1-2 hrs
before decorating.
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Originally Submitted
11/17/2019
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