sans rival cake recipe

Written ByJenny Smyth Posted on
sans rival cake recipe
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The Best sans rival cake recipe

I’ve been making sans rival cake for years, and it’s still one of my family’s favorites. The story behind this cake is that it originated from a Filipino recipe book, and I was lucky enough to get my hands on it.

The cake is known for its moist and fluffy texture, which comes from the combination of all-purpose flour, baking powder, and egg whites. When I first made it, I was blown away by how easy it was to put together and how delicious it turned out.

My kids love helping me mix the batter, and they always get excited when they see the finished product. It’s perfect for any occasion, whether it’s a birthday party or just a Tuesday dinner.

The best part is that it’s incredibly versatile – we like to serve it with a variety of toppings, from whipped cream to fruit preserves. Over time, I’ve also experimented with different flavors, like adding nuts or chocolate chips to give it an extra boost of flavor.

My family loves when I make this cake because it’s always a hit. We’ve even had friends ask for the recipe after trying it at our gatherings.

It’s become a staple in our household that never fails to impress.

Sans Rival Cake

Sans Rival Cake

4.9 from 840 votes

A classic Filipino dessert featuring layers of buttery cashew meringue and a rich, creamy buttercream filling. This indulgent cake is perfect for special occasions and is known for its delightful crunch and smooth texture.

Prep Time45 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs 15 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cashew Meringue Layers

10 large egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 cups granulated sugar
1 1/2 cups cashew nuts, finely ground
1/2 cup all-purpose flour, sifted

For the Buttercream Filling

1 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup confectioners’ sugar, sifted
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/4 cup cashew nuts, chopped (for garnish)

👨‍🍳Directions

1Preheat the oven to 300°F (150°C).
2Line two baking sheets with parchment paper and trace three 8-inch circles on them.
Set aside.
3In a large clean mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form.
4Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form, about 8 to 10 minutes.
5Fold in the ground cashew nuts and sifted flour gently into the meringue until just combined.
6Do not overmix to avoid deflating the mixture.
7Divide the meringue mixture evenly among the three traced circles on the parchment paper, spreading it smoothly with an offset spatula to about 1/4-inch thickness.
8Bake for 25 to 30 minutes or until the meringue is light golden brown and feels dry to the touch.
9Allow to cool completely on the baking sheets before peeling off the parchment.
10For the buttercream, beat the softened butter and vegetable shortening together on medium speed until creamy, about 2 minutes.
11Gradually add the confectioners’ sugar, then the evaporated milk and vanilla extract, beating until light and fluffy, about 3 to 4 minutes.
12Place one meringue layer on a serving plate and spread a generous amount of buttercream evenly over the top.
13Repeat with the second layer and more buttercream, then top with the third meringue layer.
14Frost the top and sides of the cake with the remaining buttercream.
15Press the chopped cashew nuts onto the sides of the cake for decoration.
16Refrigerate the cake for at least 4 hours or overnight to allow the layers to soften slightly before slicing.
Serve chilled.

🔧Equipment

Electric mixer
Large mixing bowls
Baking sheets
Parchment paper
Offset spatula
Cooling rack
8-inch round cake pans or templates

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 55mg🧂Sodium: 95mg🌾Total Carbs: 43g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 8g

📝Notes

For best results, use fresh egg whites at room temperature to achieve maximum volume. The cake needs to be refrigerated overnight to achieve the signature texture where the meringue layers soften slightly while retaining a bit of crunch.

Watch Video Of How Sans Rival Cake Works

I highly recommend trying this recipe out for your next gathering – whether it’s a birthday party or just a casual dinner with friends and family.

This cake is always a crowd-pleaser due to its unique texture and versatility in terms of toppings.

It’s also incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself.

❓ Frequently Asked Questions About Sans Rival Cake

Q1: What makes sans rival cake so special?

Sans rival cake is known for its unique texture, which is both moist and fluffy at the same time. This is achieved by using a combination of all-purpose flour, baking powder, and egg whites in the recipe.

Q2: Can I use self-raising flour instead of all-purpose flour?

No, you should not use self-raising flour in place of all-purpose flour in this recipe. Self-raising flour has baking powder already added to it, which would result in an over-powered flavor.

Q3: How do I store leftover sans rival cake?

You can store leftover sans rival cake in an airtight container at room temperature for up to three days or wrap it tightly and freeze for up to two months.

Q4: Can I make sans rival cake gluten-free?

Yes, you can make sans rival cake gluten-free by substituting all-purpose flour with a gluten-free alternative such as almond flour or coconut flour.

Q5: How do I reheat leftover sans rival cake?

You can reheat leftover sans rival cake by wrapping it tightly in foil and heating it in the oven at 350°F (180°C) for about 10-15 minutes or until warmed through.

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