Mexican cake bread or Marquesote is a classic Mexican cake, served with just a sprinkle of powdered sugar or as a more elaborate dessert, with a wine or fruit syrup. To me, this cake is quite similar (in taste) to Ma Lai Go. They both taste quite “eggy”, light and “springy”, which I like. Marquesote is “smoother” somehow, which I believe contributed by the corn starch, where Ma Lai Go actually uses regular all-purpose flour, but both calls for quite a bit of eggs.
I think this will be great if you serve it with some ice cream or some fruit toppings. Truth to be told, I finished almost the whole loaf on my own (Pssttt…don’t tell anyone!)
MEXICAN CAKE BREAD/ MARQUESOTE (2 cakes)
8 eggs, separated
1/2 cup sugar
1 Tbsp baking powder
1 1/2 cups cornstarch
1/2 cup butter, melted
Sesame seeds (optional)
COOKING METHOD:
1. Preheat the oven to 375 F. Grease and flour 2 loaf pans of 9-inch square baking pans
2. In a large bowl, beat the egg whites until they form stiff peaks. Fold in the yolks one at a time, still beating. Combine the sugar, baking powder and starch. Mix thoroughly. Fold this mixture gently into the eggs and add the melted and cooled butter. Pour into the pans, sprinkle with sesame seeds if you like and bake for about 25 minutes or until it is golden brown. My oven always takes longer, so check yours
