Table of Contents
A delicious sponge cake served all over Spain with a cup of coffee.
Prep: 15min
Total: 65min
Yield: 10
Servings:
Nutrition Facts :
Ingredients:
- 1 Four ounce (125gm) container plain yogurt
- 1 measure light flavored oil (I used sunflower oil)
- 2 measures sugar (Add another half measure if you like a sweeter cake)
- 3 measures flour (I used all purpose flour)
- 3 large eggs separated.
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
Instruction:
- You'll need two bowls to mix the cake. Prepare a large loaf pan with cooking spray and flour. Preheat the oven to 400°F/200°C.
- Put the yogurt into one bowl. Separate the eggs. Add the yolks to the yogurt and the whites to a new bowl.
- Beat the whites until soft peaks form.
- Use the empty yogurt container to measure the sugar and oil into the yogurt and yolks. Add the vanilla and beat together until the sugar has dissolved.
- Stir in the egg whites.
- Sift the flour and baking powder into the batter (I use a large mesh strainer) and continue to mix until the batter is uniform.
- Pour into the prepared loaf pan and transfer to the oven.
- Reduce the heat to 350°F/180°C and set the timer for 50 minutes.
- The bizcocho is finished when a knife inserted into the center comes out clean.
- After baking is complete, allow the cake to rest for 10 minutes or so before removing from the loaf pan to finish cooling.
- Before serving dust with powdered sugar.
Prep:
Total: 45min
Yield: 8
Servings:
Nutrition Facts : properties {‘calories’: ‘381 calories’, ‘servingSize’: ‘per serving’}
Ingredients:
- 8 eggs, separated
- 2 cups sugar
- 1 teaspoon grated lemon rind
- 2 cups all-purpose flour
Beat the egg whites until stiff and set aside.
Beat the yolks and sugar until creamy. Stir the lemon zest into the egg mixture and then fold the egg mixture into the whites. Fold in the flour using a rubber spatula.
Pour the batter into a large (at least 11 inches in diameter and 2 1/2 inches deep) greased and floured cake pan.
Bake in a preheated 350 degrees F oven until a toothpick inserted in the center comes out clean, about 45 minutes. Loosen the sides with a knife and invert the cake onto a wire rack to cool.
This is a dense cake which is very buttery and a lovely almond flavor. Especially good with frosting and can support fondant. I use Marshmallow Fondant which you can make at home and tastes superior to the pre-made fondant. I’m listing the ingredients for the almond buttercream frosting, however I personally prefer to still use Buttercream Icing I recipe, which is my favorite. I have made the soaking syrup without the Brandy when I made this cake for my daughter’s birthday and it was still delicious. ***Just a few thoughts on ingredients: I personally feel if I’m making from scratch to buy a good quality extract, I use a Bourbon Vanilla from Madagascar and only use Pure Almond Extract. Be advised that Almond Extract is a strong flavor, so use less if you prefer or halve it with Vanilla extract. I also never use butter with salt in it. Look for unsalted butter or sweet cream butter. I would prefer to control the amount of salt in my recipes. Happy Baking!
Prep: 40min
Total: 1h10min
Yield: 2 cake layers, 10-14 serving(s)
Servings:
Nutrition Facts : calories 1300.3, Fat 63.6, Saturated Fat 25.3, Cholesterol 130.5, Sodium 537.4, Carbohydrate 171.4, Fiber 1, Sugar 139, Protein 8.1
Ingredients:
- 3 cups self-rising flour
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 eggs (separated)
- 1 cup evaporated milk
- 1 teaspoon almond extract
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup brandy
- 3 teaspoons almond extract
- 2 lbs confectioners’ sugar
- 2 cups crisco vegetable shortening
- 1 tablespoon vanilla flavoring
- 3 tablespoons almond flavoring
- 3 -6 tablespoons water
Instruction:
- Cake:.
- Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
- Add egg yolks, incorporate one at a time. Then add in flavoring extract.
- Lower mixer speed to low and alternately add milk and flour, ending with flour.
- Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time.
- Pour into cake pans. Bake for 20 – 30 minutes until toothpick inserted near center comes out clean.
- Soaking Syrup:.
- Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract.
- Almond Buttercream Frosting:.
- Sift powdered sugar 2 – 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Prep:
Total:
Yield:
Servings:
Nutrition Facts :