Cuban Cake

To prepare the sponge cake:

It is important that the eggs are at room temperature. Separate the egg whites from the yolks (of the 6 eggs). Set the yolks aside.

Place the egg whites in a deep, wide container and beat them until they reach the soft peak stage. Then start to slowly incorporate the granulated sugar until the meringue is ready. Observe the texture; it should be firm but not shiny, as that would indicate it has been overbeaten.

One trick is to pay attention to the moment when the paddles of the mixing machine start leaving marks. At that instant, the egg yolks are added one by one and mixed until a homogeneous mixture is achieved.

Mix the dry ingredients, flour and cornstarch.

The flour can be sifted either before or at the time of incorporation. In this case, it was sifted gradually over the mixture; it's faster, but it also requires more skill. Do it with gentle, folding movements. Preferably use a wooden, silicone, or plastic spatula. Avoid using metal instruments.

Finally, five drops of lemon are added to give the dough softness and a lighter color. It should be mixed well. Some bakers use a pinch of citric acid for the same purpose. In Cuba, many people prefer the lemon flavor and use more than five drops; orange can also be used. For many, this citrus flavor is a hallmark of homemade Cuban panetela.

This sponge cake is made in a pressure cooker. Place baking paper at the bottom. If you don't have any, you can use a (never inked) greased paper with butter or oil. Then add the mixture and place the pot over medium heat, covering it but without the valve.

For this amount of dough, 50 to 60 minutes of cooking is required.

As we have explained in other recipes, you can check if your panetela is ready using the wooden stick technique. Insert it and it should come out dry; if not, continue cooking it for a few more minutes over low heat.

If you want to bake it in the oven, preheat it to 180ºC and bake for approximately 50 minutes. Remember that the time varies depending on the characteristics of each oven, the amounts of dough, and the container you use.

To make the syrup that will soak the dough:

The ingredients are heated over medium heat until the sugar dissolves. Avoid letting it thicken, as it should be a light syrup for soaking the dough. When it cools, the flavor is added.

For the topping meringue:

The sugar is divided in two. One part will be used to prepare a syrup, and the other is added to the meringue when the egg whites are beaten to stiff peaks.

The sugar used in the syrup is added to the water, placed over medium heat, and brought to a boil until the bubbles are large and slow to burst. At that point, it is added in a thin stream to the meringue that we have been beating beforehand.

Start beating the egg whites when you see the bubbling of the syrup beginning to change. Gradually add the sugar so that when the syrup reaches its point, we already have the egg whites beaten with the sugar. Then, add the syrup by letting it fall in a thin stream from a certain height, with the mixer at maximum speed.

The speed of the beaters starts to decrease once you finish adding the syrup so that it begins to cool. Beat until the meringue cools down. You will feel it in the change of temperature of the bowl; it will be less hot, and you will notice that the beaters leave traces in the mixture. The meringue will be ready.

In the end, add a pinch of citric acid and mix well. This ingredient in baking is mainly used as an acidulant to modify the sweet flavor and to provide or enhance the sour taste. It helps in sugar inversion and prevents crystallization.

To decorate, you can use edible coloring. You should add color according to your decoration needs. Follow the instructions of the product you use, as they all have different information, and if you exceed the amounts, you can ruin all the work done.

For the filling of the cake

When filling the cake with butter meringue, as in this case, a portion of the covering meringue is separated to be used in the filling.

Depending on how many times we divide the sponge cake, more or less meringue will be needed. A little room-temperature butter is added to it, mixed well, and placed in each layer.

You can see our recipe for Tatianof or the Dobosh Tropical, which explains this meringue and the ideal measurements to make it.

There is a variant that uses 100 grams of powdered sugar (very fine white sugar that in Cuba is made by whipping white sugar and then sifting it, it is not the same as industrial powdered sugar, but it is an alternative), butter (250 grams), a few drops of flavoring chosen by the baker, and all of this is added to the previously reserved meringue until it is perfectly integrated.

To dress the Cuban Cake:

Draw a sketch of your cake before you start decorating. This way, you can make a better choice of colors and easily place each element in the final design.

This is the most complex step because it requires skill in using the piping bag. Use a long spatula or a bread knife for the smooth surfaces; if you don't have those, a properly washed ruler can also work.

If you don't have a pastry bag, you can use cones made from paper or a sturdy plastic bag, with a hole at the tip so you can create flower designs, lines, or whatever comes to mind.

Avoid moving the meringue back and forth, or the crumbs from the cake will stick, ruining the design. Always calculate the meringue so that you have extra; this way, you can remove any decoration you don't like.

Value the matter and enjoy customizing this Cuban cake with decorations to your liking.

If you live in Santiago de Cuba, you can consult any questions with our collaborator Yenila on her Facebook page.

We hope your family and friends enjoy this Cuban Cake.

Enjoy your meal!