Spanish Bizcocho (cake)

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I hope everyone is doing well and cooking and baking a lot! Today’s recipe is a cake, my go-to cake, or Bizcocho. That’s what we call it in Spain. This cake is very popular in Spain, and I swear this is the easiest cake ever! (My personal nickname is Easy Cake.) No frosting, no special tools … all you need are a bowl, a whisk and a mold for the cake. And it’s always good to have a little cake around the house.

I think the first time I made this cake I was 6 or 7 years old. Yup, it’s that easy. You can use a round mold or a square one, it doesn’t matter. The cake stays fresh for a couple of days, but I am telling you, you’ll eat it before that. You could also keep it in the fridge and it would last about 5 days.

I always dust powdered sugar on top of the cake, but you can get as creative as you want, and cover the cake with chocolate frosting, lemon frosting… Go crazy, or go easy and traditional and just use powdered sugar. 

Spanish Bizcocho (Cake)

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Course: Dessert
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3 Medium eggs room temperature
  • 2 cups All Purpose Flour
  • 1 1/2 cups Granulated sugar
  • 5 oz Plain or Lemon Yogurt 1 Small yougurt
  • 2 oz Neutral Oil
  • 3 oz Olive Oil
  • 3 tsp  Baking powder 
  • 1 tsp Baking soda
  • Zest of 1 medium lemon
  • Powdered Sugar

Instructions

  • Preheat the oven to 350F and grease a cake mold with your favorite spray or with butter. 
  • In a large bowl, beat the eggs.
  • Add the yogurt and the olive oil, and whisk until combined. 
  • Add the flour, sugar, baking powder and soda, and lemon zest. Whisk until combined. Be careful, don’t overmix the batter. 
  • Transfer the mixture to the cake mold and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 
  • Transfer to a cooling rack. And take it out of the mold.
  • Once the cake is fully cooled, dust with some powdered sugar (optional)
  • See how easy that was!? Enjoy and bon profit! 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

Spanish Bizcocho (cake)

Sant Jordi’s cake

Hola and Happy Sant Jordi!

Some of you might be wondering who Sant Jordi is. April 23rd is Sant Jordi and it is one of my favorite days of the year. I simply love it because it is one of the most romantic days in Catalonia.

To understand what Sant Jordi means to me and to all of the Catalans,  I will start with the legend of Sant Jordi. Saint Jordi (St. George) is the patron Saint of Catalunya (Catalonia) and we celebrate him and commemorate his death on April 23rd, the day he died in the year 303 AD. The legend says that Saint Jordi slew a dragon to save a princess. Then subsequently picked a red rose for the princess, which had sprouted from a bush on the spot where the dragon’s red blood had spilled.

The tradition today is for a man to give a rose to a woman, and for the girl to give a book to the man. The book can be any book but the day is all about red roses.

On April 23rd, every street in every town in Catalunya is packed with stands selling roses and books. And it’s also the day that you will see “la senyera” (the Catalan flag) flying in the streets.

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It’s a beautiful day to enjoy with your significant other, simply walking the streets and enjoying the day. Even though I live in the US,  I still like to celebrate Sant Jordi, following the same traditions with my significant other.

When I think about Sant Jordi I don’t think about food, I think about love. I think about walking around Barcelona and enjoying the day. But of course,  there is a food tradition too. All the bakeries that day will prepare a special Sant Jordi’s bread or cake.
pa st jordi
Sant Jordi’s bread is made with a dough containing sobrassada (a kind of sausage), cheese and walnuts. Cakes are also very popular on Sant Jordi. And that’s what I made for you today! The frosting is called Spanish yema quemada or yema pastel era (burned egg yolk).

Ingredients:

Frosting:

– 3 eggs

– 1/2 cup sugar

Start by making the frosting first. Whisk the 3 eggs with the sugar. Pour the mixture into a sauce pan and heat on medium. Stir constantly until it gets thick. The whole process should take about 15 minutes. Once the mixture is thick enough, pour it into a bowl and let it cool. When it’s at room temperature, cover with plastic wrap and place it in the refrigerator.

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Cake:

– 3 eggs

– 1 yogurt (4 or 6oz)

– 12 dry ounces all propose flour

– 8 dry ounces granulated sugar

– 3 ounces of vegetable or canola oil

– 1 ounce olive oil

– 1 tablespoon baking powder

– 1/2 lemon zest

Preheat the oven to 375F. I used the KitchenAid but you can use a whisk or another utensil.

Whisk the eggs for 1 minute on high speed. Reduce the speed to medium and add the yogurt, zest and oil. Whisk for about a minute. Add the sugar, flour and baking powder and whisk for about 4 minutes. The batter should be  a medium consistency not too liquidy and not too thick. If it is too thick, I would add a splash of milk.

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Transfer to a mold and bake for 30 to 35 minutes. Check with a toothpick to make sure the cake is done before removing it from the oven.
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Let it cool down on a rack first, then you can frost it.  Wait about 15 minutes to let the frosting set, then use your torch to create a blackened look.
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You can then decorate as much or as little as you want. And it’s done!

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The cake is also very good with powder sugar sprinkle on top.
Bon profit and Feliç Sant Jordi!
Sant Jordi’s cake