Panatela Borracha Cuban Drunken Sponge Cake Recipes

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)

This is a light sponge cake drizzled with brandy, lemon and cinnamon. Perfect for snacks or even as a breakfast cake.

Provided by lazy gourmet

Categories Breakfast

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

Bizcochos Borrachos (Drunken Sponge Cakes) image

Steps:

Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
Separate the yolks from the egg whites.
Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
Fold in the baking powder and flour gradually, a bit at a time.
Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

Nutrition Facts : Calories 167.7, Fat 2.3, SaturatedFat 0.7, Cholesterol 94, Sodium 72.4, Carbohydrate 29.8, Fiber 0.4, Sugar 21.6, Protein 3.9

Ingredients

4 eggs
1/2 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon, for decoration
1/3 cup granulated sugar
8 ounces water
1 1/2 tablespoons honey
1 1/2 ounces brandy or 1 1/2 ounces rum
1 cinnamon stick
peel from 1/2 lemon

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