Panatela Borracha (Cuban Drunken Sponge Cake)

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.

Ingredients

Cake

• 3/4 cup all-purpose 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

Instructions

1. Heat oven to 350 degrees F.

Cake

2. In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
3. In a medium bowl, beat egg whites and sugar.
4. 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.
5. Pour batter into a greased and floured* 9 inch round cake pan. Bake for about 45 minutes.
6. 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.
7. Serve with Cuban coffee or expresso.

Almibar No. 1

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 to 20 minutes or until syrup thickens.

Notes

* For best results, use our Pan Release!

Attribution

Posted by LladyRusty at Recipe Goldmine 7/16/02 8:16:21 pm.

Adapted from: A Taste of Cuba by Maria Josefa Lluria de O'Higgins