Dominican Cake

By MarielC

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pounds)
• 2 cups sugar
• 3 cups sifted cake flour or all purpose flour (12.3 ounces)
• 4 eggs
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract, or any other flavor
• 1/2 cup milk
• zest of one orange or two lemons if using this flavor

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

It's very important that all ingredients should be at room temperature. Adjust oven rack to middle position. Preheat oven to 350F. Using shortening, grease and flour cake pans.

In a medium bowl combine flour, baking powder and salt. Sift the mixture three times. This is important to aerate the flour properly.

Using an electric mixer with a paddle attachment beat the butter until light and fluffy. With mixer running at medium speed slowly add the sugar. Mix for 2 minutes on medium high. Stop and scrape the bowl. Mix for two more minutes on medium high. Stop and scrape the bowl again.

With the mixer running on medium, add the egg yolks one at a time making sure each one is incorporated before adding the next. Add the vanilla or other flavoring and zest if using.

With mixer running on low, mix in one third of the flour mixture for about 20 seconds. Mix in half of the milk. Mix in another third of the flour mixture, the rest of the milk and finally the final third of the flour mixture. Mix for 30 seconds more. Stop and scrape the bowl.

In a separate mixer bowl (or by hand) using the whisk attachment whip the egg whites on high to soft peaks.

Add the beaten egg whites to the rest of the cake batter and fold them in gently, as if making souffle or angel food cake. All the whites should be incorporated in as few strokes as possible.

Divide the batter between the cake pans. Bake for 22 to 35 minutes or until cake pulls away from sides of pan and a toothpick or tester stuck in the center comes out clean. This cake is very delicate until it has fully risen, so don't open the oven until the minimum time has passed.

Cool cakes in pan for 10 minutes. Take cakes out of pans and on racks, then place pans back over the cakes and cool completely.

When completely cool, fill and frost