PANETELA borracha | Cuban Sponge cake (Bilingual video) #panetelaborracha #panetela

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white grape juice

Non-alcoholic alternatives maintain flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides binding without cholesterol.

Preheat the oven to 350°F (175°C).

Grease and flour a baking pan.

Beat the egg yolks and sugar in a bowl until light and fluffy, about 5 minutes.

Sift together flour and baking powder in a separate bowl.

Fold the dry ingredients into the egg mixture gently.

Add melted butter and vanilla extract, mixing until just combined.

Pour the batter into the prepared baking pan.

Bake for 25-30 minutes, until a toothpick comes out clean.

While the cake is baking, prepare the soaking syrup by combining water, sugar, rum, cinnamon stick, and star anise in a saucepan.

Heat the syrup over medium heat until the sugar dissolves, then remove from heat and let cool.

Once the cake is baked and cooled, poke holes in the top with a skewer.

Pour the cooled syrup evenly over the cake, allowing it to soak in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens