Dominican cake (Bizcocho dominicano)

I love sweets, cakes, and pastries of all kinds. Of all the cakes I’ve ever tried, Dominican cake is my absolute favorite. The moist, airy texture and delicious taste make this wonderful cake unique.

Credit: Rock Point / Vanessa Moto

• serves

  8

• prep

  1 hour

• cook

  1 hour

• difficulty

  Mid

The frosting is a meringue that we call suspiro, and it is made with egg whites and sugar. Traditionally, Dominican cake is filled with a layer of pineapple jam, creating a unique flavor combination. Other filling options include guayaba (guava) paste and my favorite, dulce de leche.

Ingredients

Cake

• 1 cup (225 g) unsalted butter, softened, plus more for greasing
• 2 cups (400 g) granulated sugar
• 6 large eggs
• 2½ cups (315 g) plain (all-purpose) flour
• ½ cup (65 g) cornstarch
• 3 tsp baking powder
• ¼ tsp salt
• ¾ cup (180 ml) orange juice (about 3 oranges, if using fresh)
• 1 tsp vanilla extract
• 1 tsp grated orange or lime peel
• 1 can (380 g or 13.4 oz) dulce de leche

Meringue

• 1½ cups (300 g) granulated sugar
• ½ cup (120 ml) egg whites (about 4 large eggs)
• 1/8 tsp cream of tartar
• 1 tsp white (clear) vanilla extract
• ½ tsp fresh lime juice

Allow time for the cakes to cool completely before filling and icing.

Instructions

1. To make the cake: Preheat the oven to 175°C (350°F; gas mark 4). Grease two 20 cm (8-in) round baking pans with butter. Set aside.
2. In a stand mixer, or using a hand mixer and a large bowl, cream the butter. Add the 2 cups (400 g) sugar slowly and continue beating until the butter turns pale yellow and creamy. Add the eggs, one at a time, beating after each addition until all the eggs are well incorporated.
3. In a medium bowl, sift the flour, cornstarch, baking powder and salt together.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the orange juice and 1 tsp vanilla. Add the orange peel and continue to mix until all ingredients are incorporated. Do not overmix the batter. Transfer the batter to the prepared pans, pouring half of the batter into each one.
5. Bake for 35 to 40 minutes, or until a toothpick inserted in the centers comes out clean. Let cool completely in the pans on a cooling rack before filling and frosting.
6. To make the meringue: In a medium saucepan, combine the 1½ cups (300 g) sugar with 1 cup (240 ml) of water over medium heat and bring to a boil. Continue to boil, stirring occasionally, for 20 to 30 minutes, or until it reaches the consistency of syrup. (To know if the syrup is ready, insert a spoon into the syrup and lift it up. If it drips in a consistent stream that looks like a thread, the syrup is ready. It is important that the syrup is at this point or your meringue will not have the right consistency.)
7. Four to 5 minutes before the syrup is ready, begin beating the egg whites and cream of tartar in the clean bowl of a stand mixer using the wire whisk attachment on low speed for about 1 minute, or until the egg whites start to become foamy. Increase the speed to high and continue beating until the egg whites start to form soft peaks.
8. Pour the syrup into the mixer in a slow stream while beating the egg whites on high speed. Continue beating the meringue for 5 to 8 minutes, or until the temperature has cooled a bit and stiff peaks start to form.
9. Mix in the 1 tsp white vanilla extract and lime juice. Continue beating the meringue for an additional 5 minutes, or until the temperature has cooled down completely, strong peaks have formed, and the meringue has a glossy shine.
10. To assemble the cake: Remove the cakes from the pans by flipping them upside down onto the cooling rack and carefully lifting up pans. Cut the cake tops to level them and make them even. Place one of the cakes on a cake stand or a flat plate.
11. Fill a piping bag with meringue and cut a 12 mm (½-in) hole at the tip. Make an outer circle on top of the cake with the meringue. Evenly spread the dulce de leche in the center. Place the second cake on top.
12. Spread the meringue evenly on top and around the sides of the cake. Decorate as desired.
13. Serve at room temperature (see Note).

Note

• It is recommended to serve this cake at room temperature. Refrigerating the cake causes the butter to stiffen, making the texture of the cake seem dry.

Image and text from The Dominican Kitchen by Vanessa Mota, published by Murdoch Books. Photography by Vanessa Mota.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The frosting is a meringue that we call suspiro, and it is made with egg whites and sugar. Traditionally, Dominican cake is filled with a layer of pineapple jam, creating a unique flavor combination. Other filling options include guayaba (guava) paste and my favorite, dulce de leche.