Panatela Borracha Cuban Drunken Sponge Cake Food

CUBAN RUM CAKE - CAKE DE RON

Steps:

• Preheat oven to 350°.
• Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• Beat in the lemon peel and then add in the rum and banana liqueur.
• Gradually add the flour, alternating with the cream.
• Blend mixture until just combined.
• Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• Make the syrup: melt the butter in a 2-quart saucepan.
• Add rum, banana liqueur, and sugar.
• Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• Let cool.
• Remove cake from the oven and place it on a cooling rack.
• Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• Let stand for 30 minutes, so that the syrup soaks inches.
• Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.

BIZCOCHOS BORRACHOS (DRUNKEN SPONGE CAKES)

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.