Puerto RicanBizcocho dominicano
Orange sponge with pineapple filling
Bizcocho dominicano: Dominican orange sponge with pineapple filling and meringue frosting
Every Dominican birthday in Santo Domingo or Santiago has one: a tall, buttery, orange-scented sponge split and filled with sticky pineapple, then swirled all over with glossy white meringue frosting called suspiro. Traditional suspiro whips hot syrup into raw whites; this version uses a Swiss meringue, heating the whites with sugar to 70 °C so it is safe for everyone, including pregnant women and small children. The common mistake is overbeating the batter after the flour goes in, which makes the famously moist crumb tough. Chef's tip: beat the butter and sugar for a full 8 minutes until almost white; that air is what gives bizcocho its tender, springy texture.
- Prep
- 60 min
- Cook
- 40 min
- Difficulty
- Hard
- Serves
- 14
- Per serving
- 480 kcal
Ingredients
For the cake
- 8 oz unsalted buttersoft, plus extra for the tins
- 10 ½ oz caster sugar
- 5 eggsat room temperature
- 1 tbsp orange zest
- 2 tsp vanilla extract
- 12 ½ oz plain flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup orange juice
For the pineapple filling
- 14 oz crushed pineapple in juicetinned
- 2 ⅛ oz sugar
- 1 tbsp cornflour
For the meringue frosting
- 9 oz caster sugar
- ¼ tsp cream of tartar
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Method
0/9 doneStep 1: Heat the oven to 350°F (300°F fan). Butter two 23 cm round tins and line the bases with baking paper.
Step 2: Beat 8 oz unsalted butter and 10 ½ oz caster sugar with an electric mixer for 8 minutes until pale and fluffy. Add 5 eggs one at a time, beating well after each, then 1 tbsp orange zest and 2 tsp vanilla extract.
12 minStep 3: Mix 12 ½ oz plain flour, 1 tbsp baking powder and ½ tsp salt. With the mixer on low, add a third of the flour, then half of 1 cup orange juice, and repeat, ending with flour. Mix only until no dry streaks remain.
Step 4: Divide between the tins and bake for 30–35 minutes, until golden, springy when pressed and a skewer comes out clean. Cool for 10 minutes, then turn out onto a rack and cool completely.
35 minStep 5: For the filling, simmer 14 oz crushed pineapple in juice with 2 ⅛ oz sugar in a small pan for 10 minutes. Mix 1 tbsp cornflour with 2 tbsp water, stir it in and cook for 2 minutes until thick and glossy. Cool completely.
12 minStep 6: For the frosting, whisk 4 egg whites, 9 oz caster sugar and ¼ tsp cream of tartar in a heatproof bowl set over a pan of barely simmering water until the sugar dissolves and the mixture reaches 158°F on a thermometer, about 5 minutes.
5 minStep 7: Take the bowl off the heat and whisk at high speed for 8–10 minutes until it is thick, glossy, holds stiff peaks and the bowl feels cool.
9 minStep 8: Put one sponge on a plate, spread with the pineapple filling, leaving a 1 cm border, and top with the second sponge. Cover the top and sides with meringue, swirling it into peaks with a palette knife.
Step 9: Serve the same day, or chill for up to 2 days; take it out 30 minutes before serving.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 6 g
- Carbs
- 72 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bizcocho dominicano take?
- About 100 minutes in total: 60 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 14 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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