Bizcochos Borrachos (Drunken Sponge Cakes) - cooking recipe

Ingredients

4 eggs
1/2 cup granulated sugar
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon, for decoration
For Sauce
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

Preparation

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.