2 packets of baking powder for cake
1/3 cup of warm water
2 cups of scalded and cooled milk
3 tablespoons of sugar
2 teaspoons of salt
1/2 cup of cooked and mashed potatoes, at room temperature
2 tablespoons of melted butter or margarine at room temperature
6 to 7 cups of all-purpose flour
melted butter or margarine
2 packets of baking powder for cake
1/3 cup of warm water
2 cups of scalded and cooled milk
3 tablespoons of sugar
2 teaspoons of salt
1/2 cup of cooked and mashed potatoes, at room temperature
2 tablespoons of melted butter or margarine at room temperature
6 to 7 cups of all-purpose flour
melted butter or margarine
Dissolve the cake powder in warm water and reserve
Mix milk with sugar, salt, potato, melted butter or margarine, dissolved cake powder, and mix well
Add 2 cups of all-purpose flour and beat until the dough becomes smooth
Add more 2 cups of all-purpose flour, continue beating well, and add enough to form a dough that does not stick to your hands
Place on a flat surface, lightly dusted with flour, and knead for about 10 minutes, until it becomes smooth and elastic
Make into a ball and place in an oiled bowl, turn once
Cover and let rise in a protected area until doubled in volume within 1 to 1 1/2 hours
Reduce the dough with your fist and divide into two
Make two balls and let rest for 10 minutes
Shape into two cakes and place in two loaf pans, 20 or 22.5 cm, greased and floured
Cover and let rise again until doubled in volume within 1 hour, more or less
Gently brush the surface with melted butter
Bake in a hot oven (200°C) for 25 minutes, reduce heat to moderate (170°C), and continue baking until the cakes are golden brown
Let cool in the pan
Remove from pan, wrap in aluminum foil, seal well, and freeze
To thaw: remove from freezer, remove wrapping paper, and bake in a low oven (150°C) for 20 to 30 minutes to crisp up
