Cake with Wine Syrup Recipe
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Category: |
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Ingredients: |
Ingredients: Sponge Cake:
6 large eggs room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
Wine Syrup:
2 1/2 cups sugar
2 cups water
1 1/2 cups muscatel wine (or dry Spanish sherry)
2 egg whites
1/2 cup confectioners sugar
Cherries for decoration
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Directions: |
Directions:Make sponge cake: Generously grease tube pan. Preheat oven to 325 degrees. In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter. Pour into prepared pan and bake at 325 degrees for 30 minutes. Raise temperature to 350 degrees and bake for an additional 15 minutes.
Make sauce and assemble cake: Combine sugar and water and boil until a thick syrup forms. Remove from stove and add wine. Mix. Cut cake into 8 portions. Place each piece of cake on a dessert plate. Pour syrup over to soak cake pieces well.
Beat egg whites, adding sugar gradually until stiff peaks form. Place meringue on cake pieces and garnish with cherries. Place plates in refrigerator to cool until ready to serve.
Makes 8 servings. |
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Personal
Notes: |
Personal
Notes: Gourmet Club: Puerto Rican Dinner, November 23, 1974.
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