(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
- 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
- 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
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