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Marquesote
Sugar-crusted sponge loaf
Central American sugar-crusted sponge loaf
In Tegucigalpa, León and San Salvador, marquesote turns up on bakery shelves in big golden slabs, cut to order and wrapped in paper to dunk in morning coffee. It is a separated-egg sponge, very light and slightly dry, with a thin crackly crust from sugar sprinkled on before baking; Salvadoran bakers often add rice flour for a finer crumb. Around Holy Week in Nicaragua it is soaked in a cinnamon and clove syrup, and the syrup is given here as an option. Rough folding is what sinks it: beaten whites lose air fast, so fold in the flour with a light hand, just until it disappears. Chef's tip: line the tin with paper that stands 3 cm above the rim; the sponge climbs it, and you can lift the whole slab out to cool without squashing it.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the sponge
- 6 eggsseparated, at room temperature
- 7 oz sugar
- 1 tsp vanilla extract
- 1 orangefinely grated zest
- 4 oz plain flour
- 2 ⅛ oz rice flour
- 1 tsp baking powder
- 1 pinch salt
- 2 tbsp sugarfor the top
For the syrup (optional)
- 5 ½ oz sugar (optional)
- ¾ cup water (optional)
- 1 cinnamon stick (optional)
- 3 whole cloves (optional)
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Method
0/9 doneStep 1: Heat the oven to 350°F (325°F fan). Line a 23 × 33 cm tin with baking paper, letting it stand above the rim.
Step 3: In another bowl, beat the yolks with the rest of the sugar, 1 tsp vanilla extract and 1 orange for 3 minutes until pale and thick.
3 minStep 4: Fold the yolks into the whites in two goes.
Step 5: Sift 4 oz plain flour, 2 ⅛ oz rice flour and 1 tsp baking powder over the eggs in three additions, folding gently after each until no streaks remain.
Step 6: Spread into the tin, level lightly and sprinkle evenly with 2 tbsp sugar.
Step 7: Bake for 25–30 minutes, until deep golden with a crackly top, springy when pressed and a skewer comes out clean.
28 minStep 8: Lift out by the paper and cool on a rack. Cut into squares.
Step 9: For the Holy Week version, simmer 5 ½ oz sugar, ¾ cup water, 1 cinnamon stick and 3 whole cloves for 5 minutes, then spoon the warm syrup over the cooled squares.
5 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 4 g
- Carbs
- 30 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does marquesote take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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