Bizcocho Americano
Bizcocho Americano (or “American style cake”) is my Cuban grandmother’s signature dessert. She would make this pound cake for every birthday, holiday, or any family gathering. It is dense, flavorful and pairs wonderfully with pretty much any garnish or side accompaniment. Grandma Lita preferred hers with vanilla ice cream and fruit on the side!
INGREDIENTS
6 eggs, separated and at room temperature
2 cups sugar
2 sticks butter, softened
3 cups flour, sifted
2 tsp baking powder
1 cup whole milk
1 tsp vanilla and a bit of almond extract
Powdered sugar and fruit for garnish
INSTRUCTIONS
Preheat oven to 350F.
Beat egg whites to soft peaks, about 2-3 minutes with a hand mixer.
In another bowl, beat egg yolks and sugar until the mixture is fluffy. Add the softened butter.
Mix flour and baking powder and add in stages, alternating with the milk and vanilla. When blended, gently fold in the egg whites.
Pour into a greased angel food cake pan and bake for 50 minutes to one hour at 350F. Do not overbake, and be sure to check with a cake tester in the center.
Once the cake has cooled, garnish with sifted powdered sugar and fruit. If desired, serve with fresh whipped cream.