Bizcocho Borracho - Drunken Sponge Cake

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 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 batter into prepared tray 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 or rum and allow the syrup to cool.

After the cake has cooled, poke holes in the cake with a toothpick, then drizzle the cake with the Rum sauce and then dust the top with cinnamon.

Carefully cut cake into 9 pieces and place them on a serving plate (do this for individual desserts). In the picture above, I decorated it with the cinnamon stick and lemon peel I used in the rum sauce. Then I went around it with a can of red icing. Its also a great cake to write on!