Cortadillos Mexicanos La Panaderia Pink Cake Recipes

CORTADILLOS (MEXICAN PINK CAKE)

Steps:

• Grease a 16 × 12 inch (40cm x 31cm) rectangular cake pan. Heat the oven to 360°F (180°C) and place the rack in the middle.
• In a bowl, sift the flour together with the baking powder, baking soda and salt. Set aside.
• Put the eggs, sugar and lemon zest in a separate bowl.
• Beat on high speed until it forms a light yellow foamy cream (see video).
• Add the oil, vanilla, milk and lemon juice. Beat on low speed to integrate everything.
• Add the flour in three parts, beating a little on low speed to integrate it into the egg mixture between each addition.
• Pour the mixture into the cake pan and bake between 20 to 25 minutes (depending on your oven) or until you see that the bread has reach a golden -brownish color on the surface and when you insert a toothpick in the center it comes out completely clean.
• Take the cake out of the oven and place it on a rack. Let it cool for about 10 minutes and then carefully remove it and place it on the rack. Let it cool completely.
• Cut the cake in half lengthwise.

LA PANADERíA'S MEXICAN PINK CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350ºF. Spray or oil a 9x9-inch pan (for a thicker cake) or a 9x13-inch pan (for a thin cake), set aside. CAKE: In one bowl, combine the cake flour, baking powder and salt. Stir to combine, set aside. In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth. Pour into prepared pan and bake for 22 to 25 minutes or until knife comes out clean from center of cake. If you over bake, it will be dry. Remove from oven and let cool. FROSTING: Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.