Quesadilla Salvadoreña Sweet Cheese Pound Cake: Gluten Free & Buttery
This gluten-free sweet cheese pound cake is near the sweetness, sponginess, and texture of a pound cake with a moist, sweet cheese flavor and near density of a cheesy cornbread. Cheese, dairy, sugar, eggs, and rice flour are the main ingredients in this uniquely flavored, lightly sweetened dessert. It's commonly eaten for breakfast or a snack, since it’s not overly sweet. Serve a slice with a cup of coffee or Mexican hot chocolate and enjoy.
Servings: 12
Ingredients
- 240 g (1½ cups) rice flour
- 7 g (½ tbsp) baking powder
- 3 large eggs separated
- 200 g (1 cup) granulated sugar caster sugar (superfine) is best
- 1 tsp vanilla extract
- 142 g (5 oz or 1½ cups) Cotija cheese (finely grated) or Parmesan cheese
- 120 ml (½ cup) Crema Mexicana or Crema Salvadoreña/ crème fraiche/ sour cream/ Greek yogurt
- 125 ml (½ cup) whole milk
- 114 g (½ cup or1 stick or 8 tbsp) butter melted (plus more for greasing pan & parchment paper)
- ¼ cup sesame seeds optional
Instructions
- Preheat oven to 375°F (190°C). Butter an 8x11.5 (2 qt) or 9x13 (3 qt) baking dish. Then, line the pan with parchment paper with overhanging edges and butter the top and sides of the paper. Set the pan aside.TIP: With a pair of scissors, cut a slit in each corner down to where the paper meets the pan. Allow the cut flaps to overlap so they are flat against the pan.
- In a large bowl, stir together the rice flour and baking powder and set aside.
- Separate the egg yolks from the egg whites placing the egg yolks in the bowl of a stand mixer and egg whites in a smaller bowl.TIP: You can simply use a large bowl and mix the ingredients by hand or use an electric mixer.
- In the bowl of a stand mixer with the egg yolks, add sugar and vanilla. With the paddle attached begin beating on medium speed until the yolks are light and fluffy.
- Reduce the speed and add the grated cheese until well-combined.TIP: The texture of the eggs will be grainy once the cheese in mixed in, but the cheese will melt as the cake bakes.
- In a small bowl or measuring cup, stir together the crema and milk until combined. With the stand mixer speed on low, pour in the milk mixture (~¼ cup at a time) mixing between each addition.
- Melt the butter in the microwave for 20 seconds, stir, and another 5 seconds or so until completely melted. With the machine on low speed, slowly pour in melted butter.
- While the machine is running, slowly add the dry ingredients and mix until the ingredients are well-combined.TIP: Adding the flour in stages allows the wet ingredients time to absorb the dry.
- Scoop the batter back in the bowl where the flour was residing.
- Clean well and dry the stand mixer bowl. Add the egg whites and use the whisk attachment to beat until the egg whites triple in size and reach firm peaks (the egg peaks flip but are not soft; they are between soft and stiff).
- Use a spatula and spoon half of the egg whites into the batter. Fold in the egg whites until combined (no streaks). Then, add remaining egg whites and fold them in until combined.
- Spoon the batter into the prepared pan. Smooth out the top with the spatula. Sprinkle sesame seeds over the top, if desired. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a cooling rack for about an hour before removing it from the pan. Once cooled, lift the overhanging parchment paper edges to remove the cake and place it on a cutting board or serving platter. Slice into preferred sizes or consider 12 squares (4 rows down and 3 rows across).
Video
Notes
-Crema Mexicana tastes a lot like crème fraiche. It isn’t quite as tangy as sour cream. However, if you can’t find Crema Mexicana, you can sub with sour cream or Greek yogurt.
-Traditionally, queso duro blando is used in this dish in El Salvador. It’s difficult to find in the United States. Cotija cheese is similar in texture and flavor and resembles Parmesan cheese. Cotija is a little softer but just as salty. If you can’t find queso duro blando or Cotija cheese, use Parmesan as a substitute.
Storage Suggestions:
Store the cake covered at room temperature up to 5 days. The cake will dry out the longer it remains at room temperature. For longer storage, place slices in a sealed bag or container in the freezer for several months.