Ingredients for servings:

harina

2 1/4 cups

All-purpose flour

azucar

2 cups

Sugar

baking powder

1 tablespoon

Baking powder

yema clara

5

Egg whites

jarra agua

3/4 cup

Water

aceite oliva

1/2 cup

Oil

viangre balsamico

4 tablespoons

Concentrated Coffee Syrup

vanila extract

1 1/2 teaspoons

Vanilla extract

extracto almendras

1/2 teaspoon

Ground macadamia nuts

cremor tartaro

1/2 teaspoon

Cream of tartar

sal

1/2 teaspoon

Salt

  1. 2 1/4 cups all-purpose flour

  2. 2 cups sugar

  3. 1 tablespoon baking powder

  4. 5 egg whites

  5. 3/4 cup water

  6. 1/2 cup oil

  7. 4 tablespoons Concentrated Coffee Syrup

  8. 1 1/2 teaspoons vanilla extract

  9. 1/2 teaspoon macadamia-flavored freeze-dried instant coffee

  10. 1/2 teaspoon cream of tartar

  11. 1/2 teaspoon salt


Instructions:

  1. Preheat the oven to 350ºF.

  2. In the bowl of an electric mixer, place the flour, 1 cup sugar, nuts, baking powder, and instant coffee. Mix with a fork or whisk; make a well in the center and pour yogurt, water, oil, and vanilla extract. Attach the mixer blades or paddle, and mix at medium-low speed for 2 to 3 minutes.

  3. In a clean mixer bowl, place the egg whites, cream of tartar, and salt, and beat with clean beaters at medium-high speed until frothy, about 2 minutes. Add 3/4 cup sugar slowly, and mix in high speed for 8 minutes, until shiny and thick.

  4. Fold the whites into the yolk mixture. Pour into an ungreased tube pan or layer cake pans.

  5. Bake for 45 to 50 minutes, until the cake springs back when you touch it and feels sturdy.

  6. Remove from the oven and turn onto a rack, top down.

  7. Unmold when completely cold or the next day. Scrape the sides with a knife for the tube pan and just peel off the foil for the bowl cakes.

    pastel suave cafe1





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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