Chamorro cake is more like a pound cake compared to brojas. Brojas, pronounced bro-has, is the Chamorro style of sponge cake. If you like dense Chamorro cake, use all-purpose flour. If you prefer Chamorro cake that is luscious and light, use cake flour. I like the dense version.
Some people include raisins in their Chamorro cake. I have since learned that I like my raisins rehydrated. There are a couple of ways to do this. For the picture above, I soaked the raisins in very hot water for 20 minutes then drained them. Immediately before adding the raisins to the batter, coat them liberally with flour. Use a fork to scoop only the raisins over the batter. The coat of flour keeps some of the raisins from sinking all the way down.
