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Panetela borracha
Syrup-soaked sponge cake
Panetela borracha: Cuban sponge cake soaked in rum or cinnamon syrup
Panetela borracha, "drunken sponge", is the cake of Havana birthday parties and neighbourhood celebrations: a light sponge baked in a tray, cut into squares and drenched in hot syrup until it is almost a pudding. The traditional syrup contains rum, so that version is for adults only; the alcohol is not cooked off. For children or anyone avoiding alcohol, leave the rum out and use the vanilla and cinnamon syrup alone, which is how many families make it anyway. The mistake to avoid is pouring cold syrup on cold cake; one of them must be hot so the syrup soaks in rather than sitting on top. Chef's tip: prick the sponge all over with a skewer before pouring, and add the syrup in two goes, ten minutes apart.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the sponge
- 5 eggsat room temperature
- 6 ½ oz sugar
- 1 tsp vanilla extract
- 6 ½ oz plain flour
- 1 tsp baking powder
- 1 ⅜ oz buttermelted, plus extra for the tin
For the syrup
- 9 oz sugar
- 1 ¼ cups water
- 1 strip lime peel
- 1 tsp vanilla extract
- ¼ cup dark rumadults only; leave out for an alcohol-free cake
- ½ tsp ground cinnamon (optional)to dust
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Butter and line a 22 × 30 cm baking tin.
Step 2: Whisk 5 eggs, 6 ½ oz sugar and 1 tsp vanilla extract with an electric mixer for 8 minutes, until pale, tripled in volume and a trail from the whisk sits on the surface for a few seconds.
8 minStep 3: Sift 6 ½ oz plain flour and 1 tsp baking powder over and fold in gently with a large spoon. Trickle 1 ⅜ oz butter down the side of the bowl and fold it in until no streaks remain.
Step 4: Pour into the tin and bake for 22–25 minutes, until golden, springy and a skewer comes out clean.
25 minStep 5: While it bakes, simmer 9 oz sugar, 1 ¼ cups water, 1 cinnamon stick and 1 strip lime peel for 5 minutes. Take off the heat, remove the peel and cinnamon and stir in 1 tsp vanilla extract, then ¼ cup dark rum if using.
6 minStep 6: Prick the warm cake all over with a skewer and spoon over half the syrup. Wait 10 minutes and spoon over the rest.
10 minStep 7: Cool, cover and chill for at least 2 hours. Cut into squares, spoon over any pooled syrup and dust with ½ tsp ground cinnamon.
120 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 60 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does panetela borracha take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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