Salvadoran Marquesote is a traditional Salvadorean (from El Salvador) recipe for a classic egg, flour and sugar cake typically served with coffee. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadoran Marquesote.
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The Salvadoran marquesote is a typical sweet bread is prepared enough in our country, the basic ingredients used to prepare it are virtually flour and eggs which are smoothies quickly.
Ingredients:
120g fine cake flour
6 eggs, separated
200g sugar
Cinnamon in sticks
Margarine or oil to grease container, mould or Tin baking
Optional: ground Anise (to taste but use sparingly)
Method:
Add the egg whites to a clean and dry bowl then whisk until they form a white foam.
Beat the egg yolks in a bowl until pale and creamy then beat the yolks into the whites for 5 minutes.
Add the sugar and cinnamon, beating until the sugar has fully dissolved.
Fold in the flour until fully incorporated then pour the batter into your prepared baking tin (grease this with margarine or oil beforehand).
Transfer the cake to an oven pre-heated to 180C and bake for about 25 minutes until the surface of the cake is golden and a knife inserted into the centre emerges cleanly.
Remove from the oven and cool for 20 minutes then slice and serve. This cake does not last as it becomes hard quickly and is best consumed whilst still warm after baking
