Cuban Cake

To prepare the sponge cake:

It is important for the eggs to be 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 bowl and beat them until stiff peaks form. Then, gradually add the granulated sugar until the meringue is ready. Pay attention to the texture; it should be firm but not shiny, as that indicates it has been overwhipped.

One tip is to pay attention to the moment when the mixing machine’s paddles start leaving marks. At that point, add the egg yolks one by one and mix until you have a homogeneous blend.

Mix the dry ingredients, flour and cornstarch.

Flour can be sifted before or at the moment of incorporating it. In this case, it was sifted gradually over the mixture, which is faster but also requires more skill. Do it with gentle, enveloping motions. It is best to use a wooden, silicone, or plastic spatula. Avoid using metal utensils.

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

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

For this amount of dough, cooking requires between 50 and 60 minutes.

As we've explained in other recipes, you can check if your cake is ready using the toothpick test. Insert a wooden skewer, and it should come out dry. If it doesn’t, continue cooking it for a few more minutes on low heat.

If you wish to bake it in the oven, preheat it to 180ºC and bake for approximately 50 minutes. Keep in mind that the time may vary depending on the characteristics of your oven, the amount of dough, and the container you use.

To make the syrup that will soak the dough:

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

For the cover meringue:

The sugar is divided into two portions. One part will be used to prepare a syrup, while the other is added to the meringue when the egg whites are whipped to stiff peaks.

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

Start whipping the egg whites when you notice the syrup's bubbling begins to change. Gradually add the sugar so that by the time the syrup is ready, the egg whites are whipped with the sugar. Then, pour the syrup in a thin stream from a height while beating at high speed.

The speed of the beaters begins to decrease once you finish adding the syrup so that it can start cooling. Beat until the meringue has cooled. You will feel the change in temperature of the bowl; it will be less hot, and you will notice the beaters leaving trails in the mixture. Your meringue will be ready.

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

For decoration, you can use food coloring. You should add color according to your decoration needs. Pay attention to the instructions on the product you use, as they all have different guidelines, and if you add too much, you can ruin all your hard work.

For the cake filling

When filling the cake with buttercream, as in this case, a portion of the frosting is set aside to be used in the filling.

Depending on how many times we divide the cake, we will need more or less meringue. A little softened butter is added to it, mixed thoroughly, and then placed in each layer.

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

There is a variation that includes 100 grams of powdered sugar (very fine white sugar that is made in Cuba by beating 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 pastry chef, and all of this is added to the previously reserved meringue, mixing until completely combined.

To dress the Cuban Cake:

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

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

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

Avoid moving the meringue from one side to the other, as it might cause the crumbs from the cake to stick and ruin the design. Always prepare a bit more meringue than you think you’ll need so that you can remove any decorations you’re not pleased with.

Give the matter some value and enjoy personalizing this Cuban cake with a decoration of your choice.

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

We hope your family and friends enjoy this Cuban cake.

Enjoy your meal!