This recipe has been a family favorite for over 3 generations. Is is known traditionally as “Bizcocho de Ponque” with Latin families. It is a dense cake full of rich flavor. This cake recipe is typically used for weddings, to not only provide superior taste, but support as well.
Vanilla Cake (Bizcocho de Ponque)Print
- 1 lb unsalted butter
- 2 cups granulated sugar
- 10 eggs Seperate the egg yolks and whites
- 2 oz rum liqour Bracardi brand is best
- 1 tsp almond extarct
- 2 tsp pure vanilla
- 3 cups self-rising flour Gold Medalist or Pillsbury
- Begin by separating the egg yolks from the egg whites.
- Sift your self-rising flour and set aside.
- Cream the unsalted butter and sugar together on medium speed until light and fluffy (Approx. 10 minutes)
- Add the egg yolks one by one, allowing each egg to incorporate before adding the next egg.
- Stop the machine and scrap down the bowl.
- Now we add the self-rising flour, alternating with the liquids.
- Always begin with flour and end in flour. (Flour, liquid, flour, liquid, flour). When you are finished, place the mixture in a seperate bowl and set aside.
- Now whip the egg whites until soft peaks form. You know they are ready when you flip the bowl upside down and the egg whites don't fall or run out.
- Gently fold in the egg whites with the cake mixture. Be sure not to over mix for this will cause the cake to become tough. Only mix until all of the egg whites are incorporated.
- Divide the cake mixture into a 10" x 3" round cake pan that has been lightly greased.
- Bake at 325 degrees for 1 hour and 15 minutes, or until you insert a cake tester or knife in the middle and it comes out clean.