Panatela Borracha (Cuban Drunken Sponge Cake)
Ready In: 55 mins
Yields: 1 9-inch cake
Ingredients
For Syrup
- 2 cups granulated sugar
- 1⁄2 cup water
- 1⁄4 cup lime juice
- 2 (1 inch) limes, rinds
- 1 cinnamon stick
- 1 teaspoon vanilla extract
For cake
- 3⁄4 cup flour, sifted
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 eggs, separated
- 3⁄4 cup granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup sweet sherry (port wine good too)
- 2 1⁄2 cups syrup (prepared initially)
- ground cinnamon, to taste
Directions
- For syrup:.
- In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
- For cake:.
- Heat oven to 350 degrees.
- In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
- In a medium bowl, beat egg whites and sugar until fluffy.
- In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
- Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
- Remove cake from pan and place on a round serving dish.
- Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
- Serve with Cuban coffee or espresso.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off