Dominican Cake (Bizcocho Dominican)

Dominican Cake (Bizcocho Dominicano)
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)

To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.

Recipe for Stabilized Whipped Cream at https://rumble.com/v26eckq-how-to-make-stabilized-whipped-cream.html
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