Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
Give yourself a tasty gift, Full of flavor and taste! Eat it alone, with the person you love, with your children, parents, siblings, friends, an incredible recipe to share with whoever you want ... It's nothing more and nothing less that the base of the resposteria and any simple dessert, a sponge cake or vanilla cake accompanied with cinnamon to give that particular and incomparable flavor ...
Flour the mold where the cake will be placed (You can use a mold of 20cm x 20cm and 6cm high).
Mix the flour with the baking powder in the same container, ensuring that they are well integrated (Mix them with a teaspoon).
We broke the 4 eggs, separating the egg yolks from the egg whites (we put them in two different containers).
Mix the butter with the sugar and beat very well (until a smooth and consistent cream of ivory color).
We add the egg yolks one by one (slowly) and continue beating (we have to make sure that each yolk integrates very well into the mixture.
We add a pinch of salt and continue beating.
We add the vanilla and continue beating.
We add the cinnamon and continue beating.
Now we place the blender at the lowest power level!
Add the flour and milk, alternating them, that is, add a little flour, then half of the milk, a little flour, the other half of the milk and the rest of the flour (the sequence would be: Flour - Milk - Flour - Milk - Flour) ... I recommend you add the flour with the sieve, sifting the flour.
Separately we are going to beat the egg whites until they are ready to snow.
Add to the cake mix the egg whites to snow (to add air to the dough).
Once everything is incorporated, turn off the blender and immediately add the mixture in the mold.
We are going to put the mold with the mixture inside the oven ... We will leave it there approximately 45 minutes at 180 °, we must insert a wooden stick to know if it is ready or not (If we insert the stick in the middle of the cake and it comes out clean , the cake is ready.
Once the cake is ready, wait 15 to 20 minutes to unmold it and then Enjoy!
PRESENTATION
when you finish you can cover it with custard, caramel, arequipe, chocolate WHAT YOU WANT! ... although I personally think that less is more, so that you add a little cinnamon at the end on the final result is more than sufic
TIPS
The secret for us to have a soft, fluffy and very tasty cake is: BEAT THE MIX VERY WELL! ... Be patient, nobody is rushing you to finish it fast, take the time necessary for each one of you The ingredients are well integrated and beat slowly.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Carbohydrate, by difference
41.7
g
13.9%
Energy
315.8
kcal
15.79%
Total lipid (fat)
14.1
g
21.69%
100
%
Protein
5.8
g
11.6%
Information per 100gr. Portion, provided by
Rate this tip
Ratings(1)
Mar E
04/08/2018 15:47:09
Bueno
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
Sponge cake or vanilla and cinnamon cake
63
Favorites
Collections
Glider
Super List
Upload your Photo
To print
Menu Glider
Select the day in the calendar where you want to add the recipe
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: