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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

Almibar No. 1

Instructions

  1. Heat oven to 350 degrees F.
  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- 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


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