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Drunken Sponge Cakes Recipe - Bizcochos Borrachos


Bizcochos Borrachos - Drunken Sponge Cakes

Bizcochos Borrachos - Drunken Sponge Cakes (c) 2007 Lisa Sierra Licensed to About.com

Lisa Sierra
Prepare a light sponge cake, then drizzle with a sweet sauce made with brandy, lemon and spiced with a bit of cinnamon. Use it as a light dessert at the end of a big meal. If you prefer, serve with a hot cup of Spanish coffee or hot chocolate on a cold morning or for afternoon tea.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-inch cake or 9 small servings


  • Cake:
  • 4 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon for decoration
  • Sauce:
  • 1/3 cup granulated sugar
  • 8 oz. water
  • 1.5 Tbsp honey
  • 1 1/2 oz. brandy or rum
  • 1 cinnamon stick
  • peel from 1/2 lemon


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.

Separate the yolks from the egg whites. Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.

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.

Fold in the baking powder and flour gradually, a bit at a time.

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.

While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. 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.

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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