Recipe
Cuban Panetela
Fluffy Cuban panetela with just seven ingredients: the classic recipe, baked or in a pressure cooker, just like grandma used to make it.
- Preparation20 min
- Cooking40 min
- Total time1 h
- Servings8 servings
- DifficultyMedium
Cuban panetela is a dessert that reminds us all of our childhood: our first forays into the kitchen with grandma, the desperation to eat the warm crumbs, and the occasional disappointment when it was left on the heat too long.
It is a very common recipe in Cuba. It is usually made in a pressure cooker, placing a paper at the bottom to prevent the batter from sticking and burning too much.
Ingredients
Check off the ingredients you have.
Method
- Make sure the eggs are at room temperature. Separate the whites from the yolks, preferably one by one, so that a bad egg does not contaminate the rest.
CiberCuba - Mix the yolks with half of the sugar, preferably with electric beaters, and beat for 1 minute.
CiberCuba - Add the warm milk and continue beating at high speed for at least 3 minutes.
- Mix the dry ingredients (the flour, salt, and baking powder) and sift them over the beaten yolks so that the batter has no lumps.
- Incorporate at low speed for 2 minutes with the beaters, or with folding movements, until a homogeneous batter is achieved. Set aside.
CiberCuba - Beat the egg whites at high speed until they form stiff peaks.
CiberCuba - Add the remaining sugar and vanilla, and continue beating until well incorporated.
- Combine both preparations with a spatula, using folding movements, until everything is well mixed. At this point do not use electric beaters.
- Grease the pan and sprinkle it with a little flour so that the batter does not stick. Preheat the oven to 180 °C.
CiberCuba - Pour the batter into the pan and bake for 35-40 minutes with top and bottom heat. Do not open the oven during cooking, as the batter may stop rising.
CiberCuba - If you prefer to make it in a pressure cooker, place a paper at the bottom, preferably greased, and pour in the batter. Cover the pot but do not engage the pressure, and cook over low heat for about 40 minutes.
- Check if it is ready with the wooden toothpick test: insert it into the center and, if it comes out dry, it is done. If not, continue cooking.
CiberCuba - Remove from the oven and let it cool in the pan for a few minutes. Then unmold it and finish cooling on a rack so that it does not retain moisture.
- If you cooked it in a pressure cooker, uncover it and let the panetela cool inside before removing it; freshly made, it runs the risk of cracking.
