Bibingka style pound cake is a rich, dense cake filled with bits of salted eggs, glazed with a creamy milk frosting, then topped with coconut flakes and more salted eggs. This lovely centerpiece is a cross between a buttery pound cake and the Filipino Christmas delicacy.
Bibingka is a Filipino superstar delicacy every Christmas season. I can still imagine those days when the early morning air was filled with the aroma of bibingka cooking in the side streets.
Cool morning breeze, yellow lights highlighting the beauty of the churches, and the sight of people walking in groups, wandering around the streets. Beautiful scene. How I have missed the Christmas season back in the Philippines.
So today, as a nod to the lovely Christmas season, we have a rich and buttery pound cake topped with the usual bibingka toppings of salted eggs, butter and shredded coconut. It is a straight pound cake recipe, and I did the mash ups by incorporating the elements of bibingka in it.
The result is a lovely cake altogether! As you bite through it, bits of salted eggs are in the cake, and the buttery and salty is just the perfect contrast. The saltiness of the eggs cut through the richness of the cake perfectly!
The glaze is made of cream cheese, butter and evaporated milk. It adds immediate sweetness but definitely not overwhelming.
So consider this my Merry Christmas to you! I know tons of food are coming your way. I’d suggest, just be carried away with it. Healthy eating comes next year! ( wink, wink)
Merry Christmas everyone! I sincerely wish you, who are reading this, a very meaningful Christmas season with your loved ones.
Here is the recipe. Enjoy!
Do you want more Filipino recipes? Try these:
Bibingka Style Pound Cake
FOR THE POUND CAKE
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 sticks unsalted butter at room temperature
- 2 cups sugar
- 3 large eggs lightly beaten and room temperature
- 1 cup milk
- 2 salted eggs chopped
FOR THE GLAZE
- 1/4 cup butter softened
- 1/4 cup cream cheese at room temperature
- 5 tbsp. or more evaporated milk
- 2 tbsp. icing sugar
FOR THE TOPPINGS
- 1/4 cup shredded coconut flakes
- 2 salted eggs sliced
- Grease and flour a ten-inch bundt pan and preheat oven to 350 F. Sift the flour, salt and baking powder together onto a large bowl. Set aside.
- Beat the butter in the stand mixer with paddle attachment until creamy ( or use a hand-held mixer). Gradually add sugar while the machine is running and continue to beat for about 5 minutes until the mixture is light and fluffy. Scrape the sides of the bowl as needed. With the mixer at medium speed, add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl from time to time until the mixture is fluffy and has increased in volume.
- Reduce the speed of mixer and add the flour and milk alternately, beginning and ending with the flour. The flour should be added four times and the milk, three times. The mixture should be smooth after each addition. Fold the salted eggs into the batter using a rubber spatula. Pour the batter into the prepared pan and set on top of a baking sheet. Bake in preheated oven for 55-60 minutes or until a skewer or knife inserted into the center of cake comes out clean. Cool cake on a wire rack for ten minutes then turn over to cool completely.
GLAZE AND TOPPINGS
- Place butter, cream cheese and evaporated milk in a saucepan and melt over medium heat. Whisk constantly until mixture is smooth. As the cream cheese melts, the glaze will be thick, add 2 tbsp or more of evaporated milk until you reach a pourable consistency. Turn off heat , add the icing sugar and stir to blend. Pour over the cake. Sprinkle the shredded coconut over the glaze and top with the sliced salted eggs. Cake can be stored at room temperature for 3-4 days, covered.
Cake can be stored at room temperature for 3 days, covered.