Panatela Borracha (cuban Drunken Sponge Cake)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup lime juice
• 2 (1 inch) limes, rinds
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 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 (port wine good too)
• 2 1/2 cups syrup (prepared initially)
• ground cinnamon, to taste

Recipe

• 1 for syrup:.
• 2 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. set aside. (this can be made while the cake is cooking to save some time.).
• 3 for cake:.
• 4 heat oven to 350 degrees.
• 5 in a small bowl, combine sifted flour, baking powder, and salt. set aside.
• 6 in a medium bowl, beat egg whites and sugar until fluffy.
• 7 in a large bowl, beat the egg yolks. add water and vanilla. fold in egg whites and sugar. slowly add the dry ingredients and mix well.
• 8 pour batter into a greased and floured 9-inch round cake pan. bake for about 45 minutes.
• 9 remove cake from pan and place on a round serving dish.
• 10 pour sherry or port wine and previously prepared syrup over the top. sprinkle with cinnamon.
• 11 serve with cuban coffee or espresso.