Bakery Stall · Sponge Cake
Marquesote
Photo: JoseManuelLoRi / Wikimedia Commons · CC BY-SA 4.0
Marquesote gets its light, spongy crumb from whipped eggs alone, with almost no fat or baking powder added — a simple technique inherited from colonial-era Spanish sponge cakes.
A light, eggy sponge cake, faintly sweet and slightly dry, baked in large trays and sold sliced from covered baskets outside Chiquimula's market. Locals eat it plain or dunked in coffee.
Why it's made this way: Chiquimula's colonial-era bakeries built a regional identity around egg-rich sponge cakes, and the town remains a reference point for marquesote in eastern Guatemala.
More from Guatemala
Part of World of Street Food — 690 dishes from 118 countries.
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