In Spanish, Mexicans and Salvadorans call a cake "pastel," while Puerto Ricans and Dominicans call it "bizcocho." And for Colombians, Argentines and other South Americans, it's called a "torta."
A typical Puerto Rican cake is doused with brandy (but it's not something that you'll say 'oh boy, I'm drunk' when you eat it) and then filled with sweetened pineapple.
One important tip, when making this cake, make sure that all of the ingredients are at room temperature.
1 stick butter
2 sticks margarine
2 cups sugar
1 teaspoon lemon juice
1 teaspoon vanilla, coconut, or almond extract
1/4 teaspoon lemon zest
5 eggs, separated
3 cups self rising flour
1 cup milk
Cake Soaking Syrup:
2 cups water
1 cup sugar
2 teaspoons vanilla, coconut, or almond extract or brandy
½ cup sugar
1 tablespoon cornstarch
1 tablespoon butter
12 ounce canned crushed pineapple, thoroughly drained
16 ounce package guava paste, diced
Water, just enough to barely cover the bottom of your saucepan
Super White Frosting:
5 cups confectioners sugar
¾ cups vegetable shortening
½ cup water or milk, cold
2 teaspoons vanilla, coconut, or almond extract
1 cup butter, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
1 pound confectioners' sugar
· Beat egg whites until stiff then set aside in refrigerator.
· Beat butter and margarine until creamy.
· Add sugar and beat 20 minutes.
· Preheat oven to 350 degrees Fahrenheit.
· Thoroughly beat in one egg yolk at a time over 10 minutes.
· Beat in extract and lemon juice.
· Alternating,gently hand mix flour and milk a little at a time.
· Fold egg whites into batter and continue to gently mix by hand for one minute.
· Bake 40 minutes. RESIST THE TEMPTATION TO OPEN THE OVEN UNTIL THE 40 MINUTES ARE UP.
· Let cake cool until warm to the touch.
· Using toothpick or fork, lightly poke holes all over cake.
· Brush or spoon warm syrup evenly over all cake.
· Let cake cool completely in refrigerator before adding filling and then topping with frosting of choice.
Make Cake Soaking Syrup:
· Bring water and sugar to boil for 5 minutes.
· Let sit 10 minutes.
· Stir in extract
If using Pineapple filling or Guava filling:
· Cook over low heat continuously stirring until thick consistency has been reached.
· Let cool completely.
· Vigorously stir before spreading onto cake.
If using Super White Frosting:
· Combine all ingredients.
· Beat at medium speed for 3 minutes.
· Increase speed to high and beat for 5 minutes.
· To adjust to your desired consistency add more sugar to thicken or add more water/milk to make thinner.
If using Butter Frosting:
· Mix butter and extract.
· Mix in sugar and beat for 2 to 3 minutes.
· If you would like a frosting of thinner consistency, add 1 or 2 tablespoons milk.
· If using filling, carefully slice cake in half horizontally (or you can divide the batter in two and bake two cakes)
· Gently spread filling over top of one cake.
· Gently spread thin layer of frosting over filling.
· Gently place second cake on top of frosting.
· Use remaining frosting to cover cake completely.