spanish bizcocho

Kim Swennen

Spanish Bizcocho

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Author: Kim Swennen

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

I recently transferred from Los Angeles to Europe for work, and I am currently living in Spain, where my boyfriend is from. It's been a real joy to learn more about his home culture and traditions, and sharing a meal has been a particularly meaningful way for me to connect with his family. We stayed with his parents for awhile, and although they don't speak English, it was clear that preparing food for the family was a nurturing and loving act that could transcend any language barrier. His mother was able to instruct me on how to make traditional Spanish Bizcocho - a form of healthy sponge cake - that she always had on-hand and that was a staple of my boyfriend's childhood. We got in the habit of eating it for breakfast (topped with yogurt!), and now that I've learned to make it it's become part of our family tradition as well!

Ingredients

• 3 eggs
• 1 unit (container) of greek yogurt
• 2 units of sugar (or 1 if you prefer it less sweet!)
• 1/2 unit of olive oil
• grated rind of 1 lemon or 1 orange
• 3 units of all-purpose flour
• 1 tbsp baking powder

Protocol

1. Preheat oven and grease a rectangular cake mould (25cm or ~9.8 inches) with olive oil or butter.
2. Mix together eggs, yogurt, and sugar in a large mixing bowl until well-blended.
3. Add the olive oil and lemon or orange zest, and blend well.
4. Mix the baking powder with the flour.
5. Sift and add to the wet ingredients little by little, mixing in periodically.
6. Pour into the pan.
7. Bake for ~30 minutes in the oven. The top should brown, and a knife should come out clean when done (note: we like to undercook ours a little, so it stays more moist inside!)

Notes:

In Spain, "bizcocho flour" is sold, which basically combines the baking powder and flour for you - the recipe is on the back! :)

All measurements are made using the yogurt container as a measuring unit - they are usually 150g (or 5.3 ounces).

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