Drunken Sponge Cakes Recipe - Bizcochos Borrachos

Honey and cinnamon
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  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 8-inch cake (9 servings)
Nutritional Guidelines (per serving)
178 Calories
4g Fat
30g Carbs
4g Protein
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Nutrition Facts
Servings: 8-inch cake (9 servings)
Amount per serving
Calories 178
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 93mg 31%
Sodium 247mg 11%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Protein 4g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • For the Cake:
  • 4 eggs
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon​ cinnamon (for decoration)
  • For the Sauce:
  • 1/3 cup sugar
  • 8 ounces water
  • 1.5 tablespoon honey
  • 1 1/2 ounces brandy (or rum)
  • 1 cinnamon stick
  • 1/2​ lemon (peel only)

Steps to Make It

  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Generously grease an 8-inch square cake pan with vegetable shortening, then flour it.

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

  3. 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.

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

  5. 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, the cake is done.

  6. 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.

  7. 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.