Coca quarter of Mallorca

Have you seen the fluffiness of this crumb please ?! Well, the bite is… absolutely delicious, I guarantee it. This cake is called Coca quarter and is typical of Mallorca. 

It is also a very curious cake because it only has 3 ingredients: egg, sugar and potato starch. The latter will attract your attention, the potato starch. We should not confuse it with the envelope mashed potatoes (that is dehydrated potato). The potato starch it is a thickener, very similar to cornstarch. You can find it in large supermarkets and in herbalists as well. If you don't want to complicate yourself, you can replace it with cornstarch and the result will be very good too.

Then it has another very curious peculiarity that will prevent the cake from falling down: when we take it out of the oven we must drop it to the ground. Yes, as you have read. So use an aluminum mold so it doesn't break: P. Then, you take it out of the oven and, directly, about half a meter high, you release the mold with the cake inside so that it falls to the ground with a sharp blow. It is simply releasing it and dropping it.

Another important thing is use greaseproof paper to line the mold, both the walls and the base. That will make us unmold it well. For a cake of this size we have used a mold 22cm in diameter and 6,5 high. It works perfectly for about 8 servings.

It is usually taken with ice cream, for example, but now that it is cool, with a little chocolate in the cup, a coffee or a good tea is delicious.

In short it is a very easy cake with a spectacular result. It is also perfect for people celiac : )

Coca quarter of Mallorca

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The quarter coca is an extremely soft, delicious sponge cake with a surprising crumb. It is typical of Mallorca.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: dessert
• Rations: 8

• Preparation time: 30M
• Cooking time: 1H
• Total time: 1:30 p.m.

Ingredients

• 5 eggs
• 115 g icing sugar plus a little more for dusting
• 100 g of potato starch or cornstarch

Preparation

1. We separate the whites and the yolks and weigh the sugar and starch in two bowls. We booked.

   We preheat the oven to 200º.

2. We place the butterfly on the blades. Add the whites and beat 6 minutes, temperature 37º, speed 3.5. After time we re-program 6 minutes, speed 3.5 (this time without temperature).

3. We program no time speed 3.5 and we are pouring the yolks little by little one by one. Then little by little the icing sugar and finally the potato starch (or cornstarch).

4. We prepare the mold and line it with baking paper, both the walls and the base. We bake the cake for 10 minutes at 200º. Then we lower the temperature to 180º and bake 25-30 minutes. (We prick with a long knife to see if it is done inside. If it comes out clean, it is).

5. We remove the cake from the oven and directly release the mold with the cake inside from a height of about 50 cm and simply let it fall to the ground (read the introduction that we explain this part in more detail). This will seem strange to you, but it is essential so that the crumb does not fall off. It is as if we "scared" the cake.

6. Once this is done, we let it temper. Unmold and sprinkle with icing sugar.

Notes

We have used a round mold 22 cm in diameter and 6,5 high. With these amounts you will have for 8 servings.