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Panatela Borracha (Cuban Drunken Sponge Cake)

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“Received this in an email. Am considering this for the Easter table, especially if sunrise services are chilly LOL! The combination of this cake with the sweet sherry/syrup drench accompanied by fresh piping hot coffee should take the chill off & give a rosy glow for the rest of the day.”
1 9-inch cake

Ingredients Nutrition


  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.

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