Print Recipe

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.



  • 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


  1. Heat oven to 350 degrees F.
  2. Cake: 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.
  8. 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.

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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.