Salvadorian Quesadilla Cake Recipes

QUESADILLA SALVADORENA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
• Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
• Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
• Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

SALVADORIAN "QUESADILLA" CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

SALVADORIAN QUESADILLA CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
• Cooks' note:
• Cake keeps in an airtight container at room temperature 3 days.