Chamorro cake is more like a pound cake compared to brojas. Brojas, pronounced bro-has, is the Chamorro style of sponge cake. If you like dense Chamorro cake, use all-purpose flour. If you prefer Chamorro cake that is luscious and light, use cake flour. I like the dense version.
Some people include raisins in their Chamorro cake. I have since learned that I like my raisins rehydrated. There are a couple of ways to do this. For the picture above, I soaked the raisins in very hot water for 20 minutes then drained them. Immediately before adding the raisins to the batter, coat them liberally with flour. Use a fork to scoop only the raisins over the batter. The coat of flour keeps some of the raisins from sinking all the way down.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
