PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)
Received this in an email. Am considering this for the Easter table, especially if sunrise services are chilly LOL! The combination of this cake with the sweet sherry/syrup drench accompanied by fresh piping hot coffee should take the chill off & give a rosy glow for the rest of the day.
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 16
Steps:
- For syrup:.
- 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.).
- For cake:.
- Heat oven to 350 degrees.
- In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
- In a medium bowl, beat egg whites and sugar until fluffy.
- 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.
- Pour batter into a greased and floured 9-inch 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 previously prepared syrup over the top. Sprinkle with cinnamon.
- Serve with Cuban coffee or espresso.
Nutrition Facts : Calories 4767.8, Fat 15.9, SaturatedFat 4.8, Cholesterol 634.5, Sodium 1632.5, Carbohydrate 1118.1, Fiber 8.3, Sugar 814.3, Protein 29
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