Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup soursop pulp
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and soursop pulp. Mix until well combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 7g
Cholesterol: 85mg
Sodium: 250mg
Total carbohydrates: 57g
Dietary fiber: 1g
Sugar: 37g
Protein: 5g
Substitutions for ingredients:
- Soursop pulp can be substituted with other fruit purees such as mango or pineapple.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with margarine or coconut oil.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Add shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream and fresh fruit for a decadent dessert.
- Make mini cupcakes instead of a cake for a fun party treat.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Sift the dry ingredients together to prevent lumps in the batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruit or edible flowers.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
Pairings:
- Coffee
- Tea
- Fruit juice
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, add more soursop pulp or milk to the batter.
- If the cake is too moist, reduce the amount of soursop pulp or milk in the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food History:
Soursop is a tropical fruit native to the Caribbean and Central and South America. It is also known as graviola or guanabana. Soursop is often used in desserts and drinks for its sweet and tangy flavor.
Flavor Profiles:
Sweet, tangy, tropical
Serving Suggestions:
Serve the soursop cake as a dessert or a sweet snack.
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