ponqué
Prep: 40 minutes | Bake: 1 hour | Yield: 10-12 servings
INGREDIENTS:
For the cake:
5 sticks of salted butter (room temperature)
4 cups enriched self rising cake flour, sifted (i.e. Presto brand flour)
12 egg yolks
1 cup egg whites
1 cup sugar
1 tbsp almond extract
1 tbsp brandy
For the syrup soak:
2 cups water
1 cup sugar
3 tbsp Brandy
1½ tbsp almond extract
For the guava filling:
5 oz guava paste
¼ cup water
2 tbsp lemon juice
For the Italian meringue frosting:
1/4 cup of water
1½ cup sugar
¼ tsp cream of tartar or lemon juice
4 egg whites
½ tsp vanilla extract
4 tbsp icing sugar (powdered)
2-4 drops of food coloring (optional)
INSTRUCTIONS:
1. For the cake: Preheat your oven to 350ºF. Using a hand mixer or a stand mixer with the paddle attachment, mix 5 sticks of salted butter with 1 cup of sugar until the butter is fluffy and white. Add the 12 egg yolks one at a time on low speed until fully incorporated, then stir in the almond extract and brandy. Next, begin shaking in the sifted, self-rising cake flour little by little, waiting a few seconds between shakes to let the flour incorporate into the batter, and scraping the sides of the bowl with a spatula as you go. If using the stand mixer, set this mixture aside in another bowl and clean the mixing bowl.
2. With a hand mixer or a stand mixer with the whisk attachment, beat together 1 cup of egg whites on medium-high speed until they start to froth at the edges and begin to turn white. Gently shake in the sugar bit by bit while the mixer is running, then bump the speed up to high and keep whipping until the meringue turns totally white and fluffy. Stop mixing when floppy-yet-firm peaks form on the whisk.
3. Pour about half of the meringue into the batter from earlier and gently fold it in using a spatula. When it appears about halfway mixed together, add the rest of the meringue and keep folding. Stop stirring as soon as the batter looks fully incorporated to avoid overmixing.
4. Pour the mixture into a greased, 9” round cake pan about 2” deep and bake for one hour at 350 F. While it cooks, make the syrup soak and the meringue frosting, but wait to make the guava filling until right before you use it.
5. For the syrup soak: In a small saucepan over medium heat, stir together the sugar and water until all of the sugar has dissolved, then remove from the heat. Once cool, add the brandy and almond extract to the syrup.
6. For the Italian meringue frosting: Place the sugar, cream of tartar (or lemon juice), and water in a small saucepan over medium heat and bring it to a boil. If necessary, dab a wet brush on the edges of the pan to keep the sugar from sticking to the sides and burning. Use a candy thermometer to keep an eye on the temperature, don’t let it go above 235ºF.
7. While the syrup is getting hotter, start whisking 4 egg whites with a hand mixer or stand mixer on low speed for about 30 seconds. Turn the speed up to high for about 3 minutes or until the egg whites turn white and frothy.
8. Pull the syrup off the stove once it reaches 235ºF and slowly pour a thin stream of syrup into the egg whites with the mixer still whisking at high speed. Once all of the syrup is gone, add the vanilla extract, a couple drops of food coloring (if desired) and keep the mixer going until the meringue forms firm peaks on the whisk. Store on the counter at room temperature.
9. For the guava filling: Cut the guava paste into half-inch cubes so it will melt more uniformly. Place the guava in a microwave-safe bowl with the water and the lemon juice. Microwave on high for 30 seconds at a time, stirring occasionally, until the guava paste is completely melted.
10. To assemble the cake: Remove the cake from the oven and let it cool for 20 minutes before taking it out of the tin. Cut a vertical mark into the side of the cake for easy realignment, then cut the cake into two equal halves and place them cut side up in some kind of rimmed plate to keep the syrup from spilling everywhere. Gently pour or ladle the syrup soak over both halves of the sponge until fully absorbed.
11. Make the guava filling, and while it’s still hot, spread it over the bottom half of the cake. Carefully place the other half of the cake back on top, which will now be heavier and more delicate.
12. Spread the Italian meringue frosting all over the cake, and use an offset spatula or spoon to pull the meringue into little peaks and swooshes to give it some texture. Slice and serve.
