Panatela Borracha (Cuban Drunken Sponge Cake) recipe

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.