A popular Visayan sponge cake perfect for a midday snack. I remember this stored in old biscuit cans in my great-grandmother’s room, which she kept hidden away as it tasted even better weeks after. Serve it with hot tsokolate for an afternoon treat.
INGREDIENTS:
Set A:
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
Set B:
1 cup pork lard or unsalted butter, at room temperature
2 cups granulated sugar
12 egg yolks
Set C:
1 cup evaporated milk
1 tsp. anise seeds, toasted
Set D:
1/4 cup margarine
1/2 cup granulated sugar
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Add in the Set B ingredients and mix until frothy and sugar is dissolved.
C. Add the milk and mix before combining with the Set A mixture. Mix again until just combined. Pour into greased ensaymada molders. Sprinkle the top with toasted anise seeds, then bake. To check doneness, insert a toothpick to check if it comes out clean.
D. When done, let the torta bisaya cool down to room temperature. When cool, brush top with margarine and sprinkle with granulated sugar on top.