Bizcochos Borrachos Drunken Sponge Cakes Recipes

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)

Bizcochos Borrachos (Drunken Sponge Cakes) image

This is a light sponge cake drizzled with brandy, lemon and cinnamon. Perfect for snacks or even as a breakfast cake.

Provided by lazy gourmet

Categories Breakfast

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1/2 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon, for decoration
1/3 cup granulated sugar
8 ounces water
1 1/2 tablespoons honey
1 1/2 ounces brandy or 1 1/2 ounces rum
1 cinnamon stick
peel from 1/2 lemon

Steps:

Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
Separate the yolks from the egg whites.
Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
Fold in the baking powder and flour gradually, a bit at a time.
Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

Nutrition Facts : Calories 167.7, Fat 2.3, SaturatedFat 0.7, Cholesterol 94, Sodium 72.4, Carbohydrate 29.8, Fiber 0.4, Sugar 21.6, Protein 3.9

PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)

Panatela Borracha (Cuban Drunken Sponge Cake) image

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

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

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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