Cortadillo (Mexican Pink Cake)
1
- Prep Time10 min
- Total Time55 min
- Makes6-9 servings
Cake
2 ½ cups all-purpose flour
1 tbsp baking powder
1 large pinch salt
4 large eggs
1 cup sugar
1 vanilla bean, split in half lenghwise
½ cup vegetable oil
½ cup melted butter
1 cup whole milk
¼ tsp orange extract
1-2 drops yellow food colouring gel (optional)
Frosting
1 cup icing sugar
3-5 tbsps fresh lime juice
large pinch salt
2-4 drops red food colouring gel
Sprinkles, for garnish
Instructions
Line an 8×8-in. baking pan with parchment paper and spray with cooking spray. Set aside. Set oven rack to middle of oven and preheat to 350F.
Sift or whisk flour, baking powder and salt together in a medium-sized bowl. Set aside. Split vanilla bean in half lengthwise and scrape out the seeds with the back edge of a knife; reserve vanilla pod for another use if desired.
In a stand mixer fitted with the whisk attachment, whisk eggs, sugar, and vanilla seeds together by mixing on low to medium speed until fully combined. Slowly add oil, melted butter, milk, orange extract and yellow food colouring, if using, scraping the sides of the bowl down with a silicone spatula if needed. Once mixed, switch to a paddle attachment.
With the mixer running on low, slowly sprinkle in flour mixture. Mix until combined, but be careful not to over-mix: batter should be thick but pourable. Scrape into prepared cake pan and gently tap against counter to remove any air pockets from batter. Bake in preheated oven for 45-50 minutes, until golden on top and a toothpick inserted in the centre of the cake comes out clean.
Remove from oven and, with oven mitts, immediately flip over on a tray or cutting board and place a weighted item overtop to press the cake for about 10 min. Gently lift baking pan off cake and allow to cool completely. (If the cake still has doming, flip it over and trim off any excess with a serrated knife so it sits flat with the bottom side of the cake facing up: you want the side facing up to have crisp, even edges.)
Meanwhile, whisk icing sugar and salt, adding lime juice 1 tbsp at a time until achieving a pourable, but not runny, consistency. Add red food colouring 1 drop at a time until the frosting is bright pink. Once cake is completely cool, pour icing into middle of the cake and spread to the edges with an offset spatula or butter knife. Garnish with as many sprinkles as you like. Once frosting is set, cake is ready to cut and serve.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
