sweet spongy cakes

Sweet Sponge Cakes

My SO is half Filipino. While he didn’t grow up with a lot of Filipino cooking (chicken adobo being one of the few recipes he did grow up with), he did have some. One of them was a cake. His mom used to make little cupcake type cakes that were different colors. He and his sister love them. I thought maybe I could try and make a tasty Filipino cake.

While I did make a tasty Filipino cake, I actually ended up making something quite different from what he grew up eating. That being said, it is absolutely delicious.

I made them while he was at work. I’m not much of a romantic, but sometimes I get a little fire going, and I think “This will make him really happy,” and so I do it. I’m not a natural baker, and he knows it. He was super appreciative of my efforts especially since these spongy little dense morsels are so delicious!

Since I’m not a baker generally speaking, I didn’t realize how much this recipe makes. It makes like 18 cupcakes, and we are only two people, haha. We’re still eating them and enjoying them! Honestly, they’re even better the day after which hardly seems to make sense for a baked good.

The name of these cakes is Bibingka. It’s a traditional Filipino cake made especially around Christmas. There was no special occasion here. I just wanted to try something I’d never had, and I wanted to make my boy happy.

Honestly, they do make us happy. There are just so many of them!!!

 

Visit the link below to view the recipe 🙂

Visit the link below for the recipe.

If you’re making this for a smaller group, try cutting this recipe in half. Seriously, this is a HUGE batch of cupcakes or cake! I ended up making cupcakes because I actually don’t own a 9×13 dish. How crazy is that? I think I did at one point, but then it broke. Sad. The cupcakes are great for sharing though. I’m going to make these for the kids at work soon. They’ll love it!

Thank to the folks at Just a Pinch for this YUMMY dessert!

Ingredients

  • 4c mochiko (sweet rice flour)
  • 2 tsp baking powder
  • 1 can(s) coconut milk (12 oz.)
  • 3 c fresh milk 
  • 1 tsp vanilla extract
  • 1/2 c butter
  • 3 c sugar
  • eggs

Instructions

  1. Mix together the mochiko and baking powder, set aside.
  2. In a medium bowl, stir together the coconut milk, fresh milk and vanilla extract.
  3. In a large bowl, cream together butter and sugar. Add eggs one at a time, beat well after each egg addition.
  4. Add alternately into the creamed mixture, the mochiko mixture and the milk mixture and mix thoroughly until smooth.
  5. Pour the batter into a greased 9×13 inch pan. Bake at 350 degrees for 1 hour.
  6. Cool before cutting.

Photo Source: Me

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