International Recipes
Caribbean Recipes
Panatela Borracha (Cuban Drunken Sponge Cake)
Posted by LladyRusty at recipegoldmine.com 7/16/02 8:16:21 pm
Adapted from: A Taste of Cuba by Maria Josefa Lluria de O'Higgins
Note: A simple sponge cake turns into something extraordinary when sweet
sherry or port wine and a syrup of lime juice, cinnamon, and vanilla are poured
generously over the top. In Cuba, this cake is often served when entertaining
guests.
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 or port wine
2 1/2 cups Almibar No. 1
Ground cinnamon
Almibar No. 1:
2 cups granulated sugar
1/2 cup water
1/4 cup lime juice
2 (1-inch) lime rinds
1 cinnamon stick
1 teaspoon vanilla extract
Heat oven to 350 degrees F.
In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
In a medium bowl, beat egg whites and sugar.
In a large bowl, beat the egg yolks. Add water and vanilla and fold in egg
whites and sugar. Slowly add the dry ingredients and mix well.
Pour batter into a greased and floured 9- 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 Almibar No. 1 syrup over the top. Sprinkle with cinnamon.
Serve with Cuban coffee or expresso.
Almibar No. 1: 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.
© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.