Nothing better to celebrate Dad on his special day than a delicious cake filled with dulce de leche and topped with an exquisite chocolate glaze. Today’s recipe is a Father’s Day Cake that, while it involves several steps in its preparation, is well worth the effort because it results in a large, very fluffy sponge cake. The secret lies in beating the eggs and sugar thoroughly and adding the baking powder in the final step...
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Sift the flour together with the salt into a bowl and set aside.
In a saucepan, combine the milk and butter. Heat over low heat until the butter melts, stirring to integrate the ingredients.
Let the mixture cool, stirring occasionally to keep it homogeneous.
In another bowl, combine the eggs, sugar, and vanilla extract.
Cook this mixture over a double boiler until the sugar dissolves.
Beat with an electric mixer on high speed until the mixture cools to room temperature, approximately 10 minutes.
Add the dry ingredients to the egg mixture and continue beating on low speed until fully incorporated.
Add the milk and butter mixture, still beating on low speed.
Once everything is well mixed, gently fold in the baking powder using a rubber or wooden spatula with smooth, enveloping movements.
Grease a 20 cm (8-inch) diameter cake pan with butter and dust it with flour.
Pour the batter into the prepared pan.
Preheat the oven to 180°C (350°F).
Bake the cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely before removing it from the pan.
Slice the cake into layers and fill with dulce de leche or chocolate cream.
Finish by covering the cake with chocolate glaze.
Ensure the eggs and sugar are beaten thoroughly to achieve a fluffy texture.
Fold in the baking powder gently to avoid deflating the batter.
Allow the milk and butter mixture to cool slightly before adding it to the batter.
Use a toothpick to check if the cake is fully baked; it should come out clean.
For an extra touch, you can decorate the cake with fresh fruits or nuts.
What is the secret to making the cake fluffy?
The secret lies in thoroughly beating the eggs and sugar and folding in the baking powder gently at the end.
Can I use a different filling instead of dulce de leche?
Yes, you can use chocolate cream, whipped cream, or any filling of your choice.
What size cake pan should I use?
A 20 cm (8-inch) diameter cake pan is recommended for this recipe.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I prepare this cake in advance?
Yes, you can bake the cake a day in advance and store it in an airtight container. Assemble and glaze it on the day of serving.
