Marquesote!



Marquesote is hard to describe to an American, just ask my husband!  A little like a sponge cake, (bizcocho esponjoso), a pound cake, (panque), and a sweet bread, (pan dulce), all wrapped in one, this torta is definitely a species of its own!  Marquesote has the bounciness of a sponge cake but also the denseness of a pound cake.  Yet because it is not as sweet as a pound cake, and doesn't have that 1:1:1:1 ratio of flour, sugar, eggs and butter that a pound cake has, marquesote also tastes a little like a  pan dulce also.

If you follow my blog, you probably know that I am not a huge fan of buying prepackaged tortas and breads.  If you buy a package of marquesote from your local international grocery store, you are likely to pay a lot of money for a half-way decent, at best, marquesote.  I recently picked up a pack while at my local grocery store and found this to be the case.  As you can see from the picture, I paid $3.99.  The marquesote was flavorless and dry.  You may have better luck if you buy marquesote from your local panaderia, or bakery, but nothing is guaranteed. 

Basically, the only way to guarantee a great marquesote is to either go to El Salvador or find a great recipe and make it yourself.  I would offer you that making my recipe trumps going to El Salvador because of the lower cost and higher convenience!  Because this recipe is an exact clone of the real marquesote that you would find in El Salvador today, you could technically tell everyone you know that you just brought some marquesote back from El Salvador for them!  (That would be lying of course though, hehe.)  Make this recipe and you'll never buy another half-way decent marquesote from the store again!

Here is my tried-and-true recipe for a fantastic marquesote.  I call this my:

Marquesote Mas Sabroso:

Ingredients:

1 cup of cake flour
5 eggs at room temperature, separated into yolks and whites
8 Tbsp. of granulated, white sugar
1/2 cup of tap water **See note on how I added a great new twist to the original marquesote at bottom of post.
1/3 cup of vegetable oil
1 tsp. of baking powder
1 tsp. of vanilla extract

Directions:
  • Whip egg whites until stiff. ** See note on creating stiff egg whites at bottom 
  • In a large metal bowl, mix together the egg yolks, sugar, and vanilla extract until thick and creamy.
  • In a new bowl, sift cake flour and baking powder together.
  • Add water and oil to egg yolk mixture and whisk together until combined.
  • Sift in the already-sifted flour mixture and fold in with spatula until thoroughly combined.
  • Fold in eggs whites and mix again until thoroughly combined, being careful not to over stir.
  • Pour cake into two small bread loaf pans.
  • Bake at 350 degrees for 35 minutes or until golden brown on top and fully done in the center.
  • When baking is done, remove cakes from pan being careful not to break them.  We remove them from the pan immediately so they do not continue to cook and become dry.
  • Place hot cakes on wire wracks to cool.
  • Wrap cooled marquesote cakes in Saran wrap - that is how they are normally sold.
Buen Provecho!


**NOTES:
  • I like to substitute 1/2 cup of horchata for the water here to switch things up a bit.  The horchata gives the marquesote a tastier, sweeter flavor and goes very well.  I use Agua Frescas, horchata flavor, by Klass
  • Be sure there is no trace of fat in the bowl or on the mixers when whipping egg whites.  If there is, the egg whites will not stiffen.  This is why I always do this step first before anything else.


20 comments:

Parsley Sage said...

That looks delicious! Like biting into a perfectly poofy and sweet pillow :) YUM

Candace said...

I would love to try this! I think all cakes made at home are better than anything you can buy in the store. When you make them yourself, you can feel the love. Thanks for sharing your recipe. I buzzed it! Have a great weekend, Candace

Beach Cakes said...

Ohh my!!! one of things I love the most if make cakes, I'll try this one and let you know how come :)

Jennifer said...

Very interesting. Since I live in a Spanish country, your adventures in the kitchen are interesting to me.

La Cipota said...

Thanks Parsley Sage, Candace, Beach Cakes, and Jennifer! So glad you enjoyed the recipe!! :)

Ann said...

This looks delicious! I have to say.....yours looks better!

Anonymous said...

i love it..than kyou...i did it ...thank you once again..

Sarah said...

Thanks! I too, am (dating) a Salvadoran, and I will be able to surprise him with some of your recipes....off to make some atol...!

Anonymous said...

Oigan todo esto esta rico, pero SI SOMOS SALVADORENOS POSTRES DA LA CIPOTA , PORQUE ESCRIBES LAS RECETAS EN INGLES, CUANDO NUESTRO IDIOMA ES EL ESPANOL, YO NO HABLO INGLES, Y COMO COMPRENDER?
TAMBIEN ME GUSTARIA PARTICIPAR EN DEJAR ALGUNAS RECETAS QUE SE, DONDE LAS COLOCO.
ESTA SUPER ESTE SITIO DE RECETAS, LAMENTABLEMENTE NO ESTA EN NUESTRO IDIOMA COMO SALVADORENOS HABLAMOS ESPANOL.

La Cipota said...

@anonymous-Muchas gracias para tu mensaja amiga! Mi blog es en Ingles porque yo no soy Latina, soy gringa jeje, y mi Espanol es malissimo. Solo mi esposo es de Salvador. Lo siento mucho que no puede leerlo, tal vez puedo traducirlo a espanol? Con mucho carino y buena suerte, La Cipota.

Anonymous said...

VOY A DEJAR UN TRUQUITO PARA PODER PELAR LOS CHILES, CON UNA BROCHA DE COSINA, PINTA LOS CHILES CON UN POQUITO DE ACEITE,LOS METES AL HORNO DONDE DIGA BROIL POR UNOS SEGUNTOS , MIENTRAS PREPARAS AGUA FRIA Y UNOS HIELOS DENTRO, Y CUANDO VEAS LOS CHILES COMENZAR A DORARSE LOS VOLTEAS, Y LUEGO LOS METES EN ESA AGUA FRIA, SE ATURRA LA PIEL DEL CHILE, Y ESTA LISTO PARA PELAR, SIN ESTAR COSINADOS.

Anonymous said...

TRUCO SI QUIERES PELAR AJOS, SEPARA LOS DIENTES CORTANTO LA PUNTA DE ARRIBA DEL AJO, LOS METES EN AGUA POR 20 A MEDIA HORA, Y LA CASCAR SE SUELTA SOLITA.
SI ANDAS DE PRISA Y QUIERES PELARLOS SEPARALOS DIENTES, LOS COLOCAS EN UN GUACAL O UN BOL, Y COLOCAS OTRO ENCIMA LOS SACUDES BIEN, EL GOLPE QUE LLEVA EN CADA SACUDIDA, BOTA LA PIEL, Y SALEN ENTERITOS.

Anonymous said...

YO QUISIERA HACER EL PAN DULCE SALVADORENO QUE SE LLAMA VIEJITAS, QUE RICO ESE PAN, PERO NO ENCUENTRO LA RECETA, UDS LA SABEN, ME GUSTARIA HACER EL PANCITO MENUDO DE NUESTRO PAIS, PONGAN RECETAS SI LA SABEN AGREGUENLAS EN ESTE SITIO, QUE ESTA BIEN RECHEBRE

Anonymous said...

TRUCOS
PARA EVITAR QUE EL ACEITE SALTE AL FREIR AGREGA AL ACEITE UN POQUITO DE HARINA DE PAN.
TRUCO
LAS PALOMITAS DE MAIZ PARA QUE SE ABRAN TODAS SE METEN A LA REFRIERADORA.
TRUCO
BATIR HUEVOS A PUNTO DE NIEVE, EN EL MOMENTO DE BATIR LAS CLARAS AGREGAR UNA PIZCA DE BICARBONATO O LEVADURA EN POLVO ASI SUBIRA MEJOR LOS HUEVOS, RECUERDA DEBEN DE ESTAR A TEMPERATURA AMBIENTAL Y LOS UTENCILIOS MUY BIEN LIMPIOS LIBRES DE GRASA.
TRUCO
COMO SEPARA LAS CLARAS DE LAS YEMAS DE HUEVO, PASALO POR UN EMBUDO LA CLARA BAJO Y LA YEMA QUEDA ARRIBA.
TRUCO.
PARA QUE NO SE ENNEGREZCAN LAS PAPAS CUANDO ESTEN CORTADAS, AGREGAR AGUA CON HARINA.
TRUCO
QUIERES NARANJAS O LIMONES JUGOSOS, INTRODUCELOS EN AGUA CALIENTE UNOS MINUTOS.
TRUCOS
PARA EVITAR QUE LA PAPA SE REVIENTE AL HERVIRLA AGREGAR UN CHORRITO DE VINAGRE AL AGUA
TRUCO
PARA QUITARTE EL MAL OLOR A PESCADO DE LAS MANOS ENJUAGA TUS MAS CON AGUA Y BICARBONATO

Anonymous said...

AYER EN LA NOCHE ESTUBE BUSCANDO RECETAS, Y ME ENCONTRE ESTA LINDA SORPRESOTA, LA CIPOTA, DEJAME DECIRTE, QUE ME EMOCIONE TANTO, CON TU SITIO, Y LAS ILUSTRACIONES, QUE SE ME ANTOJABA DE TODO, YA PARECIA QUE ESTABA CON DESEOS COMO SI ESTUVIERA DE EMBARAZADA, NO SABES QUE GUSTO MEDIO LA CIPOTA HABERTE ENCONTRADO, ERES UNA BENDICION PARA LAS QUE NOS ENCANTA COSINAR Y NO SABEMOS COMO HACERLO, MIL GRACIAS Y QUE DIOSITO TE BENDIGA CIPOTA, SIGUE ADELANTE.

Pablo said...

Wow!! Hasta que al final conseguí una buena receta del Marquesote.

Gracias

nwestmom said...

I am so happy to have found your site. I have been wanting to make the milhojas from my childhood and can't wait to try your recipe. One observation, though, you may want to correct the 'milhoja' translation: it means a thousand leaves (as in the French millefeuille) or sheaths (as in paper), not a thousand years.

Anonymous said...

Cipota te admiro en primer lugar por no ser Salvadorena y saber mucho de nuestra cosina yo tengo mucha experiencia en cocina Salvadorena es uno de mis jobies favoritos y me da tristeza que nuevas generaciones no sigan nuestras tradiciones mis respetos para usted. yo hablo espanglish Aprendy autentica cocina Salvadorena de una experta tia que ya fallecio pero me dejo un gran legado su COCINA.

La Cipota said...

Mil gracias @nwestmom for the correction on milhojas!! i will make that correction this morning! Blessings, La Cipota

Anonymous said...

Para k aprendan las nativas cipotas des esta gringa k nos esta dando las mejores ideas creo k al igual k la otra cipota k comento k en nuestro idioma seria mejor, pero ahora entiendo y felicito a esta "Gringa Cipota" por tener la agallas y darse al reto de ayudar a tantos k kmo yo keremos aprender a cocinar de la comida Salvadorena, Felicidades Cipota, te auguro mucho mas exito cuando las traduzcas al espanol, eso te ayudara a ti a practicarlo. sigue adelante Que Dios Te Bendiga Siempre

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