Puerto Rican Bizcocho Mojadito

• Prep2 h 45 min
• Cook1 h 15 min
• Total4 h
• Serves12

Ingredients

Cake

• 375 g self-rising flour (3 cups)
• 5 large eggs, separated
• 400 g sugar (2 cups), divided
• 226 g butter, softened (2 sticks)
• 15 g clear vanilla extract (1 tbsp)
• 240 g whole milk (1 cup)
• Baking spray for the pan

Syrup (sirop)

• 540 g water (2 1/4 cups)
• 200 g sugar (1 cup)
• 60 g brandy (1/4 cup)

Meringue frosting

• 4 large egg whites (about 120 g)
• 300 g sugar (1 1/2 cups)
• 1/4 tsp cream of tartar
• 5 g vanilla extract (1 tsp)
• Small sugar flowers, to decorate (optional)

Instructions

1. Heat the oven to 180°C (350°F) and spray a 20 cm (8 in) round pan at least 7.5 cm (3 in) deep. Put the self-rising flour in the clean, dry mixing bowl and aerate 5 sec/speed 6 so it is as light as sifted flour. Transfer to a bowl and wipe the mixing bowl dry.
2. Insert the butterfly whisk. Add the 5 egg whites and whip 4 min/speed 3.5 until they hold soft peaks. With the blades running, spoon 100 g of the sugar through the lid opening and whip 2 min/speed 3.5 until glossy and stiff. Transfer the whites to a large bowl and remove the butterfly whisk.
3. Place the butter and the remaining 300 g sugar in the mixing bowl and mix 2 min/speed 4 until pale and creamy, scraping down the sides once. Add the 5 yolks and the vanilla and mix 30 sec/speed 4.
4. Add half of the flour and half of the milk and mix 10 sec/speed 4. Add the rest of the flour and milk and mix 10 sec/speed 4, only until no flour shows. Scrape the batter into the large bowl with the whites.
5. Fold the whites into the batter by hand with the spatula, in wide strokes from the bottom up, just until no white streaks remain. Pour into the pan and bake in the oven 45 to 60 min without opening the door for the first 45 min. A wooden skewer in the center should come out clean; if not, bake 10 min more and test again. Cool the cake completely in the pan.
6. While the cake bakes, rinse the mixing bowl. Add the water and 200 g sugar and cook 6 min/90°C (195°F)/speed 2 until the sugar dissolves. Let it cool until just warm, add the brandy and mix 5 sec/speed 2. Let the syrup cool completely.
7. When both are cold, slice off only the dome in the center of the cake so it sits level, leaving the edges whole. Pour the syrup slowly over the cake, from the edges toward the center, as much as you like (start with about three quarters). Let it soak 15 min.
8. Line a plate with several paper towels, set it on top of the pan and flip, leaving the pan on for 10 min so the towels drink the extra syrup; change the towels if they get soaked. Flip again onto the serving plate and lift the pan off slowly.
9. Wash and dry the mixing bowl well. Insert the butterfly whisk, add the 4 egg whites, 300 g sugar and cream of tartar and whip 10 min/70°C (160°F)/speed 3.5. Add the vanilla and whip 8 min/speed 3.5 until stiff, glossy and cool. Cover the cake with the frosting, decorate with sugar flowers and keep it in the fridge.

Tips

• Cake and syrup must both be cold before you soak the cake; warm syrup on a warm cake turns it heavy and it spoils sooner.
• No self-rising flour? Use 375 g all-purpose flour plus 4 1/2 tsp baking powder and 3/4 tsp salt, aerated together in step 1.
• Alcohol-free version: leave out the brandy and add 1 tsp vanilla to the syrup. With brandy, the alcohol does not cook off just because the syrup is warm, so keep that version for the grown-ups.
• Save any syrup you do not use in the fridge for up to 1 week. The frosted cake keeps 3 days in the fridge, covered.