Puerto Rican Cake Recipe

This is the deliciously famous Puerto Rican cake. Distinguishably know for it’s tropical taste, sponginess and at the same time moist in the inside.  Also known as puerto rican birthday, wedding or bride cake. For an authentic taste of this recipe, you must prepare the Pineapple Syrup recipe ahead of time.

Ingredients

• ¾ cup egg whites
• 1 cup of sugar
• 1¾ cups flour
• ½ cup egg yolks
• 1¼ cups butter
• 1 teaspoon vanilla (preferably real extract)
• 1½ teaspoon baking powder (baking powder)
• Pineapple Syrup Recipe

Note: This recipe yields an 8 to 9 inch mold, depending on it's depth. If you use flour with yeast, better known as "self rising flour", we suggest skipping the baking powder.

Instructions

Prepare the oven to 350°f and place the baking rack in the center of the oven (vertically speaking).

Beat egg whites well. When they turn into meringue, add 1/2 cup sugar and continue beating until white peaks start forming.

Using a bowl,  sift the flour while mixing with the baking powder.

In another bowl, mix and soften the butter. When it turns creamy, add 1/2 cup sugar and egg yolks (one by one) and continue mixing.

When the butter is mixed with the sugar and egg yolks, gradually add the flour and baking powder mixture while still mixing.

After adding the flour, add the vanilla and egg whites you previously mixed with sugar and beat until everything is well mixed and there are no visible lumps.

Lightly grease the mold that you will use (I use Crisco branded, butter flavored shortening).

Add the mixture to the mold and bake in the center oven rack for about 45 minutes or until a toothpick or knife is inserted and comes out clean.  I recommend using a shallow pan(s) for faster baking and for syrup to penetrate better.

Once fully cooked, remove the cake from the oven and leave it inside the mold.

Slowly and carefully pour the pineapple syrup over the cake until you cover the whole cake.

Let it soak while cooling for 15 to 20 minutes.

Using a butter knife or a very thin icing spatula and very carefully, separate the cake from sides of the mold and turn over a cake plate or stand of the same size or larger than the mold you are using.

Decorate it with light icing or fondant (or not).

Bon Appetite!

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