Drunken Sponge Cakes
Ingredients
- 2.7 pcEgg (whole)
- 146.7 gWhite sugar (divided)
- 80 gWheat flour (sifted)
- 0.7 tspBaking powder
- 166.7 mlMineral water
- 1.3 tbspHoney
- 0.7 pcCinnamon stick
- 0.7 pcCitrus limon (L.) Burm. f. (zest)
- 66.7 mlRum
- 0.7 tspCinnamon powder (for dusting)
- 33.3 mlJerez Brandy (to add to the syrup)
Method
A light and airy sponge cake that acts like a sponge. It must be soaked in syrup until heavy and glistening. In the mouth, it's an explosion of honey and rum, with a melting texture that yields under the spoon.
- 1
Vigorously whisk the whole eggs with 120g of white sugar. The mixture should whiten, triple in volume, and form a thick ribbon when the whisk is lifted.
- 2
Sift the flour with the baking powder. Gently fold them in using a spatula, lifting the mass to avoid breaking the air bubbles. The batter should remain frothy.
- 3
Pour into individual molds. Bake at 180°C for 20 to 25 minutes. The biscuit should be light golden and spring back under finger pressure.
- 4
Boil the water with the remaining sugar, honey, cinnamon stick, and zest. Let it reduce until the syrup coats the back of a spoon. Off the heat, add the rum and brandy.
- 5
Unmold the cold biscuits. Dip them one by one into the hot syrup or pour it generously over them. They should soak up the liquid like a sponge. Sprinkle with powdered cinnamon.
Frequently asked questions
How do you get this dish right?
- Always soak a cold cake with hot syrup for maximum absorption.
- Do not overwork the batter after adding the flour to preserve the egg volume.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 3 days. They are best after 12 hours of resting.
