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    You are in: Home / Community Forums / Recipe Requests - General / cake recipe for panetela
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    cake recipe for panetela

    Tue Jun 25, 2013 10:14 am
    Newbie "Fry Cook" Poster
    Tue Jun 25, 2013 10:59 am
    Forum Host
    Panetela - Cuban Pound Cake

    Cubana Penetela (English translation below)

    English Translation:

    Cuban Panetela


    5 eggs, separated
    7 tablespoons sugar
    5 tablespoons flour + 1 teaspoon baking powder sifted together
    1 teaspoon vanilla, lemon or orange zest
    1 pinch of salt


    Preheat the oven to 350 degrees F (175 degrees C)

    Separate the egg yolks from the whites, careful you do not drop any bit of yolk in the bowl where you will be putting the egg whites.
    Add a pinch of salt to the egg whites, using an electric mixer, beat the whites until they are very foamy ("sea foam stiff") or like a soft meringue.
    Add the sugar gradually, and continue beating so sugar dissolves, and then incorporate the egg yolks, one by one.
    When eggs are well blended, use a spoon or spatula to gently stir the sifted flour mixture into the egg mixture.

    Finally, stir in the vanilla and you can pour the mixture into a buttered mold/cake pan (square, round, etc) bake until golden brown, and when I enter a toothpick comes out clean.

    Cuban Rum Cake (PANETELA BORRACHA)

    Panetela de Guayaba (Guava Torte, Masareal)
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