Ingredients
Dry Ingredients:
- 2 cups of all-purpose flour (280 g) – Provides structure to the cake.
- 1 tbsp baking powder – Helps the cake rise and become fluffy.
- 1 pinch of salt – Enhances flavor and balances sweetness.
Wet Ingredients:
- 1/4 cup sugar (50 g) – Adds sweetness and texture.
- 1 can sweetened condensed milk (397 g or 14 oz) – For extra moisture and sweetness.
- 1 block cream cheese (190–226 g or 6–8 oz) – Creates a rich, creamy texture.
- 1/4 cup whole milk (60 ml) – Helps achieve a smooth batter.
- 3/4 cup vegetable oil (180 ml) – Keeps the cake moist.
- 1 tbsp vanilla extract – Adds flavor.
- 3 large eggs – Acts as a binding agent and adds richness.
Equipment Needed
- Mixing bowls (one large and one medium).
- Hand mixer or stand mixer.
- Sifter or fine-mesh sieve.
- Spatula or whisk.
- Measuring cups and spoons.
- 1 loaf pan (9×5 inches or similar size).
- Oven thermometer (optional for accuracy).
- Wire cooling rack.
Instructions
- Preheat the oven:
- Set the oven to 180°C (350°F). Grease and lightly flour your loaf pan, or line it with parchment paper for easier removal.
- Mix the dry ingredients:
- Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the wet ingredients:
- In a large bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the sweetened condensed milk, milk, vanilla, and oil until fully incorporated.
- Combine wet and dry:
- Slowly add the dry ingredients to the wet mixture in three parts, folding gently with a spatula or mixing on low speed to avoid overmixing.
- Prepare for baking:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake:
- Place the pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Check for doneness around the 45-minute mark, as ovens vary.
- Cool and serve:
- Let the panqué cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
- Serve plain, dusted with powdered sugar, or with a drizzle of glaze (e.g., lemon or vanilla glaze).
- Pair with coffee, tea, or a glass of milk.
Tips for Success
- Room temperature ingredients:
- Ensure the cream cheese, eggs, and milk are at room temperature for a smoother batter.
- Don’t overmix:
- Overmixing the batter can lead to a dense texture.
- Avoid opening the oven early:
- Opening the oven before the cake is set can cause it to collapse in the center.
Variations
- Add-ins:
- Stir in chocolate chips, dried fruit (e.g., raisins or cranberries), or chopped nuts.
- Citrus flavor:
- Add 1–2 tsp of lemon or orange zest for a bright, citrusy twist.
- Marbled panqué:
- Swirl in a few tablespoons of cocoa powder mixed with water for a chocolate-vanilla effect.
Storage
- Room Temperature: Wrap the panqué tightly in plastic wrap and store for up to 3 days.
- Refrigeration: Store in an airtight container for up to 1 week.
- Freezing: Wrap slices individually in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
This comprehensive guide will ensure your panqué de queso crema turns out perfectly every time! Let me know if you’d like help with anything else. 😊
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