Panatela Borracha (Cuban Drunken Sponge Cake) Posted by LladyRusty at 7/16/02 8:16:21 pm Adapted from: A Taste of Cuba by Maria Josefa Lluria de O'Higgins Note: 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 Preheat 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 syrup thickens.