Panatela Borracha (Cuban Drunken Sponge Cake)

Name: Panatela Borracha (Cuban Drunken Sponge Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For syrup:.
2
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.).
3
For cake:.
4
Heat oven to 350 degrees.
5
In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
6
In a medium bowl, beat egg whites and sugar until fluffy.
7
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.
8
Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
9
Remove cake from pan and place on a round serving dish.
10
Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
11
Serve with Cuban coffee or espresso.

810

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For Syrup, 2 cups granulated sugar, 1/2 cup water, 1/4 cup lime juice, and more.

Yes, Panatela Borracha (Cuban Drunken Sponge Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!