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Dominican Cake Recipe


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     Dominican Cake

Category   Desserts - Breads
Sub Category   None

1 pound of sugar (453 grams)
1 pound butter (unsalted)
1 dozen eggs
1 pound flour (substitute 2 tbsp of corn starch)
1 tbsp baking powder (heaping spoon)
a pinch of salt
1 cup of milk
1 tbsp of vanilla

Preheat oven to 350 F. Grease 2 9x2 round molds. (do not use butter, it fries the cake) Add butter and sugar to kitchen aid mixer. Measure flour and corn starch to total 1 pound (453 grams). Add to it baking powder and salt. Mix it and shift it. Set it aside as the dry ingredients
Mix milk with vanilla. You can add rum or almond flavor, this is the time to do so. Set aside. Separate the egg whites from eggs (keep yolks in the egg shell). Take 4 egg whites to mix in the cake. The rest, reserve it for the merengue.
Start creaming the butter with sugar. At the same time, start fluffing the 4 egg whites. Scrape the sides to ensure all ingredients are mixing well. Add egg yolks to creamed butter one by one until well mixed. Alternate the adding of dry and wet ingredients (start and finish with dry one). Scrape the bowl with a spatula. Fold in the beaten egg whites slowly with the manual spatula. Split mix into greased molds.
Bake for 35-40 mins. Let it cool in the mold for 5- 10 mins. Cover with plastic and let it cool completely. Refrigerate but bring out 1-2 hrs before decorating.

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