Imported from the web

Salvadoran Porous Cake

Name: Salvadoran Porous Cake
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Latin American
Ingredients: 226 g Margarine (At room temperature; equivalent to 2 sticks of 113 g each. Can be replaced with butter or vegetable shortening.); 1.25 cup Sugar; 6 Eggs (Add gradually.); 1.5 cup Rice flour; 2.33 cup All-purpose flour (The source indicates 2 cups plus one-third; mix with the rice flour.); 3 tbsp Powdered milk (The author shows Nido powdered milk.); 1.5 tbsp Baking powder (The source specifies a 15 ml measuring spoon per tablespoon.); Unspecified ingredient (The author mentions adding a pinch, but the ingredient is not identified in the available excerpt.)

Recipe by Mi Cocina Virtual @miicocinavirtual · Facebook

Imported by Reyna Isabel on SeeMeCook

Very light, soft Salvadoran sponge cake with a porous texture. Whipping the margarine with the sugar gives the crumb a creamy texture and delicious flavor, although it can also be made with butter or vegetable shortening.

12 servings25 minLatin American

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Ingredients

226 g Margarine (At room temperature; equivalent to 2 sticks of 113 g each. Can be replaced with butter or vegetable shortening.)
1.25 cup Sugar
6 Eggs (Add gradually.)
1.5 cup Rice flour
2.33 cup All-purpose flour (The source indicates 2 cups plus one-third; mix with the rice flour.)
3 tbsp Powdered milk (The author shows Nido powdered milk.)
1.5 tbsp Baking powder (The source specifies a 15 ml measuring spoon per tablespoon.)
Unspecified ingredient (The author mentions adding a pinch, but the ingredient is not identified in the available excerpt.)

Steps

1
Leave the margarine at room temperature until softened.
2
Beat the margarine with the sugar until the mixture is creamy and lighter in color. The author says it took approximately 6 minutes and notes that this beating is the secret to achieving a light and soft cake.
3
Add the 6 eggs gradually while continuing to beat. Scrape down the sides of the bowl so all the ingredients are well incorporated.
4
After adding the last egg, continue beating for approximately 2 minutes, until the mixture is very creamy.
5
In another bowl, mix the rice flour, all-purpose flour, powdered milk, and baking powder.
6
Also add the pinch mentioned by the author; the available excerpt does not specify which ingredient it is.

Notes

The available video ends after the dry ingredients are mixed. The excerpt does not indicate how to incorporate the flours into the wet mixture, the pan, the oven temperature, the baking time, or the unmolding process; therefore, no unconfirmed instructions have been added.