Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake :::
- 9 eggs (room temperature)
- 1 1/2cups sugar
- 12 tablespoons butter (softened)
- 2 cups all-purpose flour
- 1 1/2teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- Three Milks :::
- 2 cups heavy cream
- 1 five-ounce can (5/8cup) evaporated milk
- 1 fourteen-ounce can (7/8cup) sweetened condensed milk
- Cream Icing :::
- 2 cups heavy cream
- 1/3cup sugar
Directions
Preheat oven to 350 degrees.
Separate egg yolks and whites, keeping whites at room temperature.
In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
In a separate bowl combine flour and baking powder.
In a third bowl mix milk and vanilla.
Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
Beat until smooth after each addition.
Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
Grease bottom of a 9- by 13-inch metal baking pan.
Pour in batter and bake for approximately 25 minutes, until golden brown.
Allow to cool. (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.)
MILK MIXTURES :::
Stir the milks together thoroughly; do not beat. Do not refrigerate canned milks before using.
CREAM ICING :::
Whip cream and sugar together until stiff.
When cake is cool, slice or peel off the thin top crust.
Ice sides first, creating a small lip on top to catch milk mixture.
Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
Finish icing top.
Refrigerate.
Category:Guatemalan Recipes
Category:Guatemalan Desserts