Panatela Borracha (Cuban Drunken Sponge Cake) - cooking recipe

Ingredients

For Syrup
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
For cake
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

Preparation

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.