Time: 1 hour(s)
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Cuba
Serves 6-8
| 1. | Preheat the oven 350F. Generously butter a soufflé dish or any baking pan |
| 2. | In a mixing bowl, combine the Boniatillo, melted butter, and vanilla. Stir in the egg yolks. In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually stir in the dry ingredients into the Boniatillo mixture |
| 3. | In a separate bowl, beat the egg whites until they stand in firm peaks. Gently but thoroughly fold the Boniatillo mixture into the beaten whites. Pour the batter into the prepared dish. Bake on the middle rack of the oven until the cake is golden on top and a toothpick inserted in the center comes out clean, about 45mn |
| 4. | Let the cake cool in the dish for 10 minutes, then carefully turn it out on a rack and let it cool completely. Dust the top of the cooled cake with powdered sugar and serve |
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