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Dominican Cake Step by Step Part I
by
Yolanda's Cakes y Algo Mas
Calificación: 4.0
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%3C/p%3E%3Cp%3EI%20put%20the%20egg%20white%20that%20I%20will%20use%20for%20the%20frosting%20in%20a%20plastic%20container%20and%20then%20in%20the%20refrigerator.%20The%20four%20egg%20whites%20remaining%20I%20will%20use%20in%20the%20cake%E2%80%94I%20placed%20them%20in%20a%20bowl%20to%20be%20beaten%20next.%3C/p%3E%3Cp%3E7.%20Beat%20the%20four%20egg%20whites%20reserved%20for%20the%20cake.%20%20Beat%20until%20it%20becomes%20frothy.%20Set%20aside.%3C/p%3E%3Cp%3E8.%20Put%20the%20butter%20in%20the%20mixer%20and%20beat%20on%20medium%20speed%20for%20a%20minute%20or%20two%20this%20is%20to%20help%20the%20machine,%20so%20that%20your%20machine%20does%20not%20have%20to%20work%20as%20hard%20and%20will%20last%20a%20little%20longer.%20Add%20the%20sugar%20and%20beat%20until%20butter%20becomes%20a%20creamy%20white%20in%20color.%3C/p%3E%3Cp%3E9.%20Bring%20mixer%20down%20to%20low%20speed,%20add%20the%2012%20yolks%20to%20butter%20with%20sugar%20one%20at%20a%20time.%20Never%20add%20the%20yolks%20from%20the%20shells%20as%20the%20shells%20can%20fall%20into%20the%20mixing%20bowl.%20I%20place%20the%20yolks%20in%20a%20cup%20or%20measuring%20cup%20and%20then%20I%20pour%20them%20in.%20Beat%20at%20low%20speed%20until%20well%20blended.%3C/p%3E%3Cp%3E10.%20Add%20the%20flour%20and%20liquid%20alternately.%20Beginning%20with%20flour%20and%20ending%20with%20flour.%3C/p%3E%3Cp%3E11.%20Turn%20off%20the%20mixer%20and%20fold%20in%20the%204%20egg%20whites%20you%20had%20already%20beaten%20earlier.%20Turn%20the%20mixer%20again%20for%20a%20minute%20at%20a%20lower%20speed.%20Turn%20off%20the%20mixer.%3C/p%3E%3Cp%3E12.%20Continue%20folding%20in%20the%20egg%20whites%20with%20a%20spatula%20until%20all%20is%20well%20mixed.%3C/p%3E%3Cp%3E13.%20Add%20the%20lime%20zest%20and%20fold%20again.%3C/p%3E%3Cp%3E14.%20Pour%20into%20prepared%20pan.%3C/p%3E%3Cp%3E15.%20Bake%20for%2040-60%20minutes%20(if%20using%202%20pans%202%22%20bake%20for%20about%2040-45%20minutes;%20if%20using%20a%20single%20pan%204%22%20bake%20for%20about%2060%20minutes.)%3C/p%3E%3Cp%3ENote:%20Your%20batter%20should%20not%20be%20liquefied.%20It%20should%20have%20texture.%3C/p%3E%3Cp%3E16.%20Remove%20from%20oven%20and%20let%20cool%20for%205%20minutes.%3C/p%3E%3Cp%3E17.%20Cover%20with%20a%20plastic%20bag%20for%2010-15%20minutes%20until%20the%20cake%20sweat,%20this%20will%20make%20the%20cake%20become%20soft.%3C/p%3E%3Cp%3E18.%20Remove%20from%20pan%20and%20put%20on%20a%20base%20or%20plate.%3C/p%3E%3Cp%3ENote:%20Look%20at%20the%20picture%20of%20how%20the%20cake%20was%20crumpled%20in%20the%20middle.%20Do%20not%20worry%20when%20that%20happens.%20%20That%20happened%20because%20I%20over%20filled%20the%20pan.%20If%20I%20had%20put%20a%20little%20less%20batter%20in%20the%20pan%20that%20would%20had%20not%20happened.%20%20We%20will%20fix%20that%20later%20on.%3C/p%3E){kind=link}