- 5 eggs
- 5 tablespoons of sugar
- 1 teaspoon of baking powder
- 5 tablespoons of fine wheat flour
- 1 teaspoon of vanilla
- 4 egg yolks
- ½ cup of sherry wine
- 1 cup of water
- 3 cups of sugar
- cinnamon sticks and powdered cinnamon
For the syrup
Beat the egg whites to soft peaks with a pinch of salt. Gradually add the sugar, then the egg yolks and vanilla. Mix all the elements well. Preheat the oven to 375ºF (190ºC).
When everything is well mixed, add the flour previously sifted with the baking powder. This step is done by folding gently so that the dough incorporates enough air, and the cake turns out fluffy. Mix all the ingredients well.
Pour the mixture into a square mold, preferably the baking tray. The layer should be thin. Grease the bottom and sides with butter and sprinkle with flour. There should be a very thin layer; avoid lumps, or when flipping the sponge cake, you will have areas with excess flour.
Bake in the oven at 350°F (180ºC) until well browned, and when you insert a toothpick in the center of the cake, it comes out dry. Let the cake cool before removing it from the mold.
Some people do the entire process in the same mold; this is the most recommended way to ensure it absorbs the syrup well. However, if doing it this way, you must be sure that your cake releases well from the bottom.
Cut the sponge cake into equal parts. Place it on a tray and pour the syrup over it until well soaked. Let them cool and decorate to your liking, with a touch of meringue and fruit as shown on the cover of this recipe or with other decorations of your choice.
For the syrup:
In a saucepan, bring to a simmer the water, wine, sugar, and a cinnamon stick. Mix well and let it cook slowly until you obtain a light syrup. Do not thicken it too much. Check the thread stage of the syrup, which is the ideal cooking point. This is achieved when raising the spoon while pouring the syrup, it forms an uninterrupted thread.
Enjoy your meal!!