Chapter 9: Cortadillo Techniques

Chef Alex Peña guides you through creating one of Mexico's beloved cakes, the Cortadillo Rosita. Learn the creaming and aeration techniques that result in a light, tender crumb, and the proper order for adding flour, eggs, and flavorings so every batch comes together perfectly. Chef Pena shares the why behind double-acting baking powder and the importance of room-temperature ingredients, plus traditional and creative variations and substitutions. Finally, Chef Alex demos decorating with frosting and sprinkles, and shares how to slice and serve, so your finished cake looks as good as it tastes.