Cake:
5 ounces Pastry flour
1/2 ounce Baking powder
8 Egg yolks
5 ounces Granulated sugar
8 Egg whites
Syrup:
15 fluid ounces Media crema (*see Note)
28 ounces Sweetened condensed milk
24 fluid ounces Evaporated milk
9 milliliters Vanilla extract
4 fluid ounces Dark rum
Yield: 2 Cakes
1. *NOTE: Media crema is a canned milk available in the ethnic food section of many markets. If it is unavailable, substitute either creme fraiche flavored with a few drops of vanilla or more evaporated milk.
2. Sift the flour and the baking powder together and set aside.
3. Whip the egg yolks with half of the sugar on high speed until they reach the ribbon stage, approximately 2 minutes.
4. In a separate bowl, use a clean whip to beat the egg whites until foamy. Add the cream or tartar and the remaining sugar. Whip on medium speed until the whites are glossy and stiff but not dry.
5. Fold one-third of the egg whites into the whipped yolks, then fold in the remaining whites.
6. Sprinkle one-third of the sifted flour over the batter and fold in. Repeat until all the flour is incorporated.
7. Divide the batter between greased and floured pans. Bake at 350°F (180°C) until the cake is golden brown and spongy, approximately 30 minutes.
8. Stir the syrup ingredients together in a bowl. Invert the hot cakes onto serving platters. Remove the parchment paper. Ladle the milk mixture over the hot cakes. (If necessary, poke holes in the cakes with a toothpick to allow the cakes to absorb more of the milk syrup.) Let the cakes soak at least 3 hours before serving.
9. Yield: 2 cakes, 8 inches (20 cm) each
Notes: Method: Spongecake
*Media crème is a canned milk available in the ethnic food section of many markets. Substitute either crème fraîche flavored with a few drops of vanilla or more evaporated milk if unavailable.
5 ounces Pastry flour
1/2 ounce Baking powder
8 Egg yolks
5 ounces Granulated sugar
8 Egg whites
Syrup:
15 fluid ounces Media crema (*see Note)
28 ounces Sweetened condensed milk
24 fluid ounces Evaporated milk
9 milliliters Vanilla extract
4 fluid ounces Dark rum
Yield: 2 Cakes
1. *NOTE: Media crema is a canned milk available in the ethnic food section of many markets. If it is unavailable, substitute either creme fraiche flavored with a few drops of vanilla or more evaporated milk.
2. Sift the flour and the baking powder together and set aside.
3. Whip the egg yolks with half of the sugar on high speed until they reach the ribbon stage, approximately 2 minutes.
4. In a separate bowl, use a clean whip to beat the egg whites until foamy. Add the cream or tartar and the remaining sugar. Whip on medium speed until the whites are glossy and stiff but not dry.
5. Fold one-third of the egg whites into the whipped yolks, then fold in the remaining whites.
6. Sprinkle one-third of the sifted flour over the batter and fold in. Repeat until all the flour is incorporated.
7. Divide the batter between greased and floured pans. Bake at 350°F (180°C) until the cake is golden brown and spongy, approximately 30 minutes.
8. Stir the syrup ingredients together in a bowl. Invert the hot cakes onto serving platters. Remove the parchment paper. Ladle the milk mixture over the hot cakes. (If necessary, poke holes in the cakes with a toothpick to allow the cakes to absorb more of the milk syrup.) Let the cakes soak at least 3 hours before serving.
9. Yield: 2 cakes, 8 inches (20 cm) each
Notes: Method: Spongecake
*Media crème is a canned milk available in the ethnic food section of many markets. Substitute either crème fraîche flavored with a few drops of vanilla or more evaporated milk if unavailable.