Chamorro Cake, version II

This is another version of a Chamorro Cake that I’ve come up with.  Unlike my other recipe,  in which I added melted butter, I didn’t melt the butter in this recipe, plus I added raisin, which is traditional in Chamorro cakes .  Both are equally delicious, so you can’t go wrong with either.  Give this and my other recipe a try and let me know how it does for you. 


1 cup unsalted Butter, room temperature and softened
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 Egg whites
2 whole Eggs, brought to room temperature
2 tsp. Lemon extract
1 tsp. Vanilla
3 cups All-purpose Flour
3 tsp. Baking powder
1 tsp. Baking soda
1/4 tsp. Salt
1 (12 oz. can) Evaporated Milk
1/2 – 1 cup Raisins, optional
1 tsp. All-purpose flour

Begin by combining well, the dry ingredients, the flour, baking powder, baking soda, and salt; in a medium bowl. Stir and then set aside.










Pour the raisins into a small bowl and toss in the 1 teaspoon of all purpose flour.  Toss the raisins and combine well, set this aside. 

NOTE:  The reason we’re tossing the raisins in the flour is because it helps them to stay afloat in the batter, and not sink to the bottom of the cakes.  This is a good tip also when using any type of fruit or even when using chocolate chips in cakes.










Now combine the softened butter and sugar.










Cream these ingredients together until they are well combined and smooth. Make sure to scrape down the sides often.










Now, add in the eggs, a little at a time, beating well after each incorporation.










Add in both extracts, mix and combine well.










Now, alternating between the flour mixture and evaporated milk; pour a little bit at a time in, making sure to mix and incorporate AFTER adding each of the ingredients. 










Continue adding until both ingredients are completely gone.










Make sure to stop the mixer and scrape down the sides of the bowl often.  Continue adding the flour/milk and ending in milk.  Mix the batter for about 2 – 3 minutes or until a smooth batter forms. 

NOTE:  The batter should be thick!










Now, if you’re using the raisin, fold them in now, making sure to incorporate them well into the batter.










Now divide the batter into 2 round 9-inch cake pans that have been greased and floured or sprayed.  You can also use a 9×13-inch pan for one larger cake.










Bake in a preheated 350 degree oven for about 40 – 50 minutes, but start checking it at around 35 minutes, because every oven is different.  Bake until golden in color and when a cake tester tests done, meaning when a toothpick inserted comes out clean with no signs of raw batter. 

Allow the cake to cool slightly in the pans, then remove after 5 minutes to cool on a cooling rack.  Slice and serve. Cover any leftovers.

NOTE:  I made Pan Tosta with one of the cakes I baked today.


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