Refrigerator Cake Recipe Using Broas
A refrigerator cake is a traditional Filipino dessert that is easy to make and sure to please any crowd. It's a perfect choice for special occasions like birthdays and holidays, or for an everyday snack. This recipe for refrigerator cake using broas is sure to be a hit at your next gathering.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 cup full-fat or low-fat milk
- 1 teaspoon vanilla extract
For the topping:
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 cups crushed broas (or any other type of cookie)
Instructions
To make the cake: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the flour mixture alternately with the milk, mixing just until incorporated. Spread the batter into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the topping: In a medium bowl, whip cream until it begins to thicken. Add sugar and vanilla, and continue to whip until stiff peaks form. Spread the whipped cream over the cooled cake, and sprinkle with crushed broas. Cover, and refrigerate for at least 2 hours before serving.
Nutrition
This refrigerator cake using broas is a decadent dessert that is sure to please any crowd. One serving of this cake contains approximately 559 calories, 28 grams of fat, 74 grams of carbohydrates, and 5 grams of protein. It also contains 1 gram of fiber and 438 milligrams of sodium. This cake should be eaten in moderation, as it is high in calories and fat.
Tips and Tricks
For a lighter version of this refrigerator cake, you can substitute low-fat milk for the full-fat milk, and reduce the amount of butter used. You can also use a lower-fat whipped cream topping, or omit the whipped cream altogether and use a sprinkle of icing sugar instead. If you want to add a bit of crunch to the cake, you can sprinkle some chopped nuts over the top before refrigerating.
This cake can be stored in the refrigerator, covered, for up to one week. If you want to make it ahead of time, you can freeze it for up to three months. To thaw, simply transfer it to the refrigerator the day before you plan to serve it. Enjoy!
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