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Malaga "Drunken" Sponge Dessert
From Dorothy McNett's recipes at www.dorothymcnett.com. A sponge cake such as this is very popular all over Spain, but made and served with a sweet Malaga wine or a sherry wine syrup, it is often known as Bizcochos Borrachos (Drunken Cakes).
6 large eggs, room temperature
Preheat oven to 325 degrees. Lightly spread a little olive oil on bottom and slightly up the sides of a 9 or 10 inch springform pan and set aside. Crack the eggs into mixing bowl and beat with electric beater until light and fluffy. While still beating, slowly add the sugar and the zest. Beat on high speed for at least 5 minutes, and up to 8-10 minutes or until very light and creamy. Remove beater and using a spoon or a spatula, gently fold in the flour. Do not beat, just gently mix it in. Pour into the prepared pan and bake 55-60 minutes or more, until nicely browned and tests done when lightly tapped in the center with your finger. Turn off the oven, leave the cake in the oven for about 20 minutes or so. Remove and place on a cooling rack and allow to cool completely before removing from the pan.
Recipe created 2014-03-23.