MY TRADITIONAL PUERTO RICAN SUPER MOIST PONQUE BIRTHDAY CAKE

​I learned how to make this cake a million years ago, when I went to baking school to learn how to make wedding cakes as a hobby. I used to make this cake for my three kids birthdays when they were growing up. Now, my daughters make them for their own kids for their birthdays. Mind-blowing!
 
These days you can Google the recipe. However, here is one of my version of the cake, that consist of the cake, the soaking brandy or almond syrup and the boiled frosting.
 
Approximate Prep and Cooking Time: About 2 hours
Approximate Cost: $6.78 or 85 cents per serving
Difficulty Level:         Easy ____ Intermediate __X__ Advanced
Servings: 1 10” diameter cake approximate 8 slices
 
Ingredients for the Cake ($5.41)
2 sticks unsalted butter at room temperature ($2.20)
1 cup of white sugar (.40)
1 ½ c. All-Purpose flour ($1.20)
½ tsp. Baking Powder (.10)
¼ tsp. salt (.10)
6 eggs at room temp. (divide into 4 yolks and 6 egg whites) (.96)
½ tbsp. lemon juice* (.35)
½ tsp. lemon zest* (10)
(* You can substitute the lemon juice and zest with 2 tsps. of almond extract, vanilla or brandy)
 
Directions for the Cake

1. Preheat the oven to 350 degrees.
2. Butter a 10” diameter baking pan. Set aside.
3. Whisk together the flour, baking powder and salt in a bowl until combined. Set aside.
4. Separate the egg yolks from the egg whites and set aside. Reserve the extra yolks in the fridge for another recipe.
5. In a hand or stand up mixer, cream the butter until softly creamy.
6. Reduce the speed and add the sugar until the mix looks light yellow.
7. Now add the yolks one at a time, waiting until each is incorporates in the batter.
8. Add the lemon juice and lemon zest (or almond, vanilla extract or brandy)
9. Reduce speed to low and start adding the flour mixture to the bowl until is totally incorporated, make sure that you do not over beat.
10. Remove the bowl from the stand mixer and replace with another bowl to whisk the egg whites.
11. Beat the egg whites until stiff glossy peaks form, about 7 minutes.  
12. Fold the egg whites into your cake batter mixture to create a fluffy cake batter. Do not over mix.
13. Transfer the batter to the buttered baking mold and bake for approximately 1 hour (depending on your oven) or until a toothpick inserted in the middle comes out clean.
14. Do not open the oven to test until at least 45 minutes after placing it to bake.
15. When the cake is done remove it from the oven and allow to cool for about 10 minutes before removing it from the baking pan. Once removed, set aside to do the next two steps; soaking and icing it.

 
Ingredients and Directions for the Soaking Syrup (.45)
½ c. white sugar and 1 c. water (.25)
2 tsp. Almond extract (or 2 tsp. Brandy) (.20)
 
Bring the water and sugar to a boil, reduce the heat to medium and wait until it begins to thicken a bit. Remove from the stove and wait until is at lukewarm temperature. At that point, add the flavor, either almond extract or brandy.
 
Next, poke holes in the cake and carefully and very slowly, pour the syrup over the cake to fill the holes and soak it well. Let it rest for about 30 minutes before covering it with frosting.
 
Ingredients and Directions for the Boiled Frosting (.92)
¾ c. granulated sugar (.30)
¼ c. water
½ tsp. vanilla or almond extract (.20)
2 egg whites at room temperature (.32)
½ tsp. cream of tartar (.10)
 
Bring the water and sugar to a boil just until it begins to thicken, (about 5 minutes). Remove from the stove and wait until is still hot; however, at lukewarm temperature to add the vanilla or almond extract.
 
In a non-reactive bowl whisk the egg whites until it forms peaks. Add the cream of tartar and beat until incorporates. Now with the standup mixer in low, add the thick lukewarm almond or brandy or vanilla flavor syrup to the egg whites and beat until they become thick and glossy.