El Salvador Cheese Pound Cake (Quesadilla Salvadoreña)


Our El Salvadorian pound cake is prepared with freshly grated Queso seco cheese, cake flour, sugar and whole milk. For best results, bake in a shallow pan and serve as thick-sliced wedges.

Prep Time
Cook Time
16 pieces

1 cup Cake flour

1 teaspoon Baking powder

2 large Eggs, separated

1 cup C&H® Granulated Sugar

1 cup Queso seco, finely grated (Morolique style)

½ cup Whole milk

1 stick Unsalted butter, melted

1 tablespoon Sesame seeds


Step 1

Preheat oven to 350°F. Butter and flour one 8x8x2 cake pan.

Step 2

Sift flour and baking powder together and set aside

Step 3

Beat egg whites until stiff peaks form. Set aside

Step 4

In a large bowl whisk together sugar, egg yolks, cheese, and milk. Slowly, whisk in melted butter. Stir in flour mixture until completely blended. Carefully, fold egg whites into the mixture until incorporated and smooth.

Step 5

Pour into prepared pan. Sprinkle sesame seeds over the top of the batter.

Step 6

Bake for 40-45 minutes or golden brown. Remove from oven and allow to cool for 10 minutes. Cut into 16 even pieces. Serve warm.

Additional tip: If necessary, finely grated Parmesan cheese can be substituted.

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.