DISH RESEARCH · Dish
Marquesote
Salvadoran egg-raised sponge cake with cinnamon.
About Marquesote
Marquesote is a traditional Salvadoran sponge cake also found in other parts of Central America. This profile fixes the Salvadoran cinnamon version documented by 196 Flavors.
Egg and caster sugar give the cake gentle sweetness and richness, while cinnamon adds a warm aroma. Its flavour remains simple so the light sponge character stays central.
The cake is pale-golden with a slightly darker crust and is traditionally cut into long rectangular slices. Thoroughly beaten eggs produce a light, fine and springy crumb without added fat in the batter.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Marquesote
Salvadoran Cinnamon Marquesote.
- EggsAeration, structure and richness
- Wheat flourLight sponge structure and pan dusting
- Caster sugarSweetness and egg-foam stability
- Ground cinnamonWarm spice
- ButterPan greasing
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Eggs:
- Wheat flour: . The source names flour; mapped conservatively to the established wheat-flour record
- Caster sugar:
- Ground cinnamon:
- Butter: . Butter selected from the source's butter, margarine or oil alternatives
Origins & food traditions
196 Flavors identifies marquesote as a traditional Salvadoran cake made from eggs, sugar and flour and supplies the complete cinnamon-scented recipe used here. The optional anise is excluded, and butter is fixed from the source's alternatives for greasing the pan.
Countries
- El Salvador
- El SalvadorCatalogue link pending review
Cuisines & regions
- Salvadoran Cuisine
- Central American Cuisine
- Salvadoran CuisineCatalogue link pending review