February 7, 2013

Bizcochos Borrachos - Drunken Sponge Cake

Here is my dessert for the Spanish Inspired Tapas diner.  I have relied heavily on the spanish community for this recipe.  I had no idea what to serve for dessert and then I found this wonderful cake.  Light spongy cake, drizzled with a sweet sauce of brandy, lemon and cinnamon. It is a wonderful light dessert to complete a Spanish dinner. These "bizcochos" are the perfect accompaniment to a hot cup of Spanish coffee or hot chocolate on a cold morning or for afternoon tea.
  • 4 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon for decoration

For the Sauce:
  • 1/3 cup granulated sugar
  • 8 oz. water
  • 1.5 Tbsp honey
  • 1 1/2 oz. brandy or rum
  • 1 cinnamon stick
  • Zest from 1/2 lemon


  1. Makes 1 8-inch cake or 9 small servings.
  2. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
  3. Separate the yolks from the egg whites. Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
  4. 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.
  5. Fold in the baking powder and flour gradually, a bit at a time.
  6. 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.
  7. While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon zest.
  8.  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.
  9. 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. Serve with coffee or tea.

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