Sobao Pasiego
A traditional Cantabrian sponge cake with a rich buttery texture and a subtle hint of lemon and rum.
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, beaten
- 1 3/4 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp lemon zest, grated
- 1 tbsp dark rum
- 1/4 tsp fine salt
Instructions
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1
Preheat the oven to 350 degrees F and line a baking dish with paper molds.
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2
Beat 1 cup softened unsalted butter and 1 cup granulated sugar together in a bowl until light and fluffy.
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3
Gradually mix in 4 beaten large eggs, 1 tsp grated lemon zest, 1 tbsp dark rum, and 1/4 tsp fine salt until smooth.
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4
Fold in 1 3/4 cups sifted all-purpose flour and 1 tsp baking powder gently until just combined.
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5
Divide batter into molds and bake for 20 to 25 minutes until golden brown.
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