Bizcocho in spanish means “biscuit”, and bizcocho sweets can vary *a lot* depending on the country of origin.

This recipe is a traditional spanish bizcocho, which is actually a buttery and soft sponge cake, with some texture added by the grounded almonds and with a punchy citrus flavor obtained with mandarin zest and juice.

Bizcocho Recipe

A buttery spanish sponge cake with almonds and a citrus punch covered with a delicious mandarin glaze!

Bizcocho Recipe

A buttery spanish sponge cake with almonds and a citrus punch covered with a delicious mandarin glaze!
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Bizcocho Recipe Tags & Times

Course Dessert
Cuisine Spanish
Prep Time 30 minutes
Cook Time 45 minutes

Bizcocho Recipe Ingredients

For servings insystem:
Bizcocho sponge cake
Mandarin glaze

Bizcocho Recipe Instructions

Making the bizcocho sponge cake
  1. Grease a 18 cm / 7 inch round pan and line it with parchment paper.
  2. Preheat your oven to 180 celsius degrees / 350 fahrenheit degrees
  3. Mix the flour, baking powder and salt in a large enough bowl and set aside
  4. Remove the rind from one mandarin and finely chop the rind pieces and set aside
  5. In a large bowl cream together the butter and the sugar, then slowly add the chopped mandarin rind
  6. Add the eggs one at a time and beat the batter well after adding every egg
  7. Slowly add the flour mixture prepared before and mix well
  8. Add the grounded almonds and fold them in
  9. Pour the batter into the baking pan and bake it for 35-45 minutes, or until a skewer inserted in the center comes out dry
Making the mandarin glaze
  1. Juice the mandarins with the juicer or by hand; pour the juice in a small saucepan
  2. Add the sugar and bring to simmer
  3. Simmer for about 5 minutes, then let it cool down for another 10 minutes
  4. Wait for the bizcocho to bake *and cool down* until just warm; then pour the glaze slowly and evenly over the baked bizcocho
  5. Let it cool down completely, to the room temperature, then sprinkle the powdered sugar on top

Bizcocho Recipe Tips & Tricks

BizcochoBizcocho is best served the same day, without being refrigerated. The batter has to me fluffy and moist and is rich in fat, which will harden when refrigerated.

The batter gets softer as the butter amount increase, up to the point where it becomes greasy. Depending on the butter used the quantity can be increased with 10 - 25%, by experimenting.

A great Bizcocho variation is this more complex, great looking, airy and filled Dominican Bizcocho well explained here;

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