My grandmother Hilda used to bake this for us grandkids. I don't know the origin of the recipe, but my parents, aunts, and cousins, they all bake it too. I'm a big fan, but only get to eat it when visiting. Yesterday, I changed that. Finally baked it myself ø/
Ingredients
200g salted butter
2 cups (400 g) sugar
4 eggs
3 cups (375 g) plain flour
3 teaspoons baking powder
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) milk
2 tablespoons (30 ml) Málaga Virgen wine (port works too)
Prep
Ensure all ingredients are at room temperature before you start.
Preheat oven at 175C.
Separate egg yolks and whites. Keep both.
Consolidate liquids into a bowl (milk + wine + vanilla).
Consolidate sifted powders into a bowl (flour + baking powder).
Meringue
Beat egg whites into a snowy meringue. Set aside.
Mixer
Beat butter in the mixer until creamy (important).
Add sugar and mix thoroughly ensuring creamy consistency remains (important).
Mix yolks in thoroughly one by one.
Mix in the meringue.
You're done with the mixer.
Hand mixing
With a wooden spoon, alternate hand mixing the liquids and the powders. Start with liquids and end with powders.
Pour into mould
Pour the mix into a non-stick baking mould.
Bake
Bake in oven between 60 and 70 mins, but don’t be afraid to leave longer if needed. Mileage varies across ovens.
Use a cake tester after 60 minutes to decide how much longer to bake for (if needed).
