This is the recipe I use most for yellow cakes. You can use a simple soaking syrup with it and it is super good. you will have a little batter left over if you use a pan 8â³ x 3â³ round. Donât overfill. I mainly use the two 8â³ x 2â³ round pans.
Bizcocho Basico (Yellow Basic Cake)
- 3 cups of self rising flour
- 2 sticks of butter or margarine
- 2 cups of granulated sugar
- 4 large eggs (yolks and whites separated and at room temp)
- 1 cup of evaporated milk
- vanilla and/or almond extract to taste
- 1. Beat butter and sugar at high speed until it is soft and pale yellow in color.
- 2. Start adding the yolks one by one until they disappear completely. Add flavors and continue beating.
- 3. Lower the speed to low and start adding the flour and milk alternating. Begin with flour and end with flour. Turn off mixer.
- 4. Whip whites to meringue consistency and FOLD into the flour mixture until meringue disappears.
- 5. Pour into prepared pans (8â³ x 3â³ round or two 8â³ x 2â³ round) and bake for 45 minutes at 350 Farenheit. (I use Wiltons chart on baking times
Quisiera conseguir la reseta de sopa borracha de panaderia se lo agradesere con mucho amor gracias.
Ay bendito... no tengo esa receta... pero puedes tratar buscandoen en el internet.... :)
hola perdona mi ignorancia pero quisiera saber que es self risin flour,me encanta decorar los cakes y siempre los he hecho de caja, pero quiero hacerlos por mi misma, asi estaria mas completa en mi reposteria, si me pudieras dar una receta sencilla y rica de bizcocho de chocolate por favor te lo agradeceria mucho!!!gracias que recibas muchas bendiciones!!!
Hi I recognize this recipe from Luz Elenia Toledo's Bizcocho...Creacion y Buen Gusto, however the cake did not come out as moist as I know PR cake to be. It came out more like pound cake. I used brandy as part of my soaking syrup and even wrapped it in saran wrap and left it soaking overnight but still did not get that moistness I was looking for. Any suggestions?
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