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Spanish Regional Cuisine

Bizcochos Borrachos - Drunken Sponge Cakes

Light spongy cake, drizzled with a sweet sauce of brandy, lemon and cinnamon. It is a wonderful light dessert to complete a Spanish dinner. These "bizcochos" are the perfect accompaniment to a hot cup of Spanish coffee or hot chocolate on a cold morning or for afternoon tea.


  • 4 Eggs
  • 1/2 cup Granulated Sugar
  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon for Decoration
  • For Sauce:
    • 1/3 cup granulated Sugar
    • 8 oz. Water
    • 1.5 Tbsp Honey
    • 1 1/2 oz. Brandy or Rum
    • 1 Cinnamon Stick
    • Peel from 1/2 Lemon


Makes 1 8-inch cake or 9 small servings.

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

Separate the yolks from the egg whites.

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

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.

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

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, cake is done.

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.

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.