Tuesday, December 22, 2009

Bizcochuelo Blancaflor - Tea Cake

Sometimes when the festive season rolls around, there are so many rich, heavy desserts we are left feeling a little gluggy and unable to enjoy all the treats surounding us!

I always remember that on rich dessert filled days - there was always a super habit of providing a simple tea cake, not too heavy, but substantial enough to feel like you had really participated in the festivities! I had the joy one year of unwrapping a special fire engine red oven my dad hand made for me - and inside was a newly cooked Bizcochuela Blancaflor... straight from the oven ;) I think to this day it remains the best Christmas present I ever received!

This particular recipe is great as it forms the basis for many awesome cakes... lots of which I'll share with you on this site.

Bizcochuelo Blancaflor


  • 3/4 cup of plain flour
  • 1/2 cup of sugar
  • 4 eggs
  • 1 teaspoon of vanilla essence

Pre-heat the oven to 180 degrees.

Separate in two bowls the egg whites and egg yolks.

Beat the egg yolks and sugar until creamy. In another bowl whisk the egg whites until fluffy and you can make peaks. Mix in gently the egg yolk/sugar mix and add the flour and vanilla essence. With a wooden spoon gently fold through the ingredients until well mixed.

In a well lined baking tin (around 20cm in diameter) place the mixture. Put in the oven for 45-50mins or until a skewer/knife comes out clean.

You can leave this cake simply as is. If you wanted to add a little more pezazz to it - you could cover with some icing sugar or place some dulce de leche or marmalade in the middle...

Cocinar, comer y ser feliz!

No comments:

Post a Comment

Related Posts with Thumbnails Find us on Google+