Do you know Abbey Cake?thanks nuns Sister Liliana and Sister Beatrice Enjoy this cake recipe, a simple and easy dessert that we can all make at home and perfect with any breakfast or snack. They carefully guarded the secret of a cake… Until the advent of television, these saints from the Convent of the Franciscan Conceptual Sisters of Segovia tell us about their meditations in the cloisters in their program “Bocaditos de cielo” The ins and outs of life. Kitchen Channel. Hallelujah!
Abbey cakes are special for several reasons. It is a tall cake and therefore very attractive, the crumb is very soft and fluffy, and it retains the true taste of my grandmother’s homemade cakes that have been imprinted in our hearts. So that you too can enjoy this recipe, read on, We provide you with ingredient lists, steps and all the tips Keeps the cake from falling and retains its air and volume.
Tips for making an easy and fluffy abbey cake
We can check out the video recipe on the YouTube channel Cooking My Way, again from Blogger Aisha Candisha José, a chef and food blogger from Ceuta, copied the recipe taught by the two nuns, which later started to become popular among some cooking groups on social networks dedicated to so-called genetically modified pots, which are nothing more than electric pots wok..
The result is a large cake that is very easy to make, as shown in our full lemon cake recipe, which uses the same preparation method and two tips: For one thing, it’s best to use the ingredients at room temperature. Also, since it’s all about taste, if you want a toastier effect, you can always give it the final touch in the oven at the highest temperature. As we will see, no two ovens are the same and each requires a few minutes or so of baking time. By the way, the glass used to measure the ingredients is a common drinking glass in the video.
Abbey Cake Recipe
raw material
- 4 size L eggs
- 1 cup sunflower oil
- 1 cup milk
- 2 cups sugar
- 3 cups flour, preferably pastry flour, but all-purpose flour can also be used
- 1 package yeast, 1 level tablespoon yeast or baking powder
- pinch of salt
- Lemon peel, orange, vanilla aroma or a little fennel, appropriate amount
Step by step
- Blanch the eggs: Place the eggs in a bowl and beat with an electric whisk, a pinch of salt and two cups of sugar until a white mixture forms. Start on low speed to allow the sugar to incorporate slightly, then quickly increase the speed. Gradually you will get a whiter, thicker mixture, which will take 5 to 10 minutes, depending on the power of the blender. It’s important to be patient during this step to add enough air to the mixture, this is the secret to getting the tall, fluffy cake you want. Stop stirring when the mixture has at least doubled in volume and is creamy and white enough.
- Add the remaining liquid ingredients in a string, little by little, while continuing to beat on low speed to prevent the mixture from losing air and falling. Put the oil first, then the milk. Finally, add the aromas you want to blend and mix on low speed.
- Mix the flour and yeast in a separate container and add it to the egg mixture through a sieve, sifting it and aerating it well. Once added, incorporate it into the mixture, this time using a whisk or hand mixer instead of a whisk. Mix with gentle, enveloping motions until you obtain a homogeneous and lump-free mass.
- Grease a mold about 22cm in diameter and line the bottom to facilitate unmoulding. Pour the mixture into it and place in an oven preheated to 170°C for about an hour. Times vary by oven, check for readiness by pricking center with a toothpick. If it comes out clean, the cake is ready. Let it cool and unmold, you may choose to dust the cake with powdered sugar.