• 1serving
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB12, H, D
MineralsIodine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 4 Egg s

  2. 1/2 Cup Granulated Sugar

  3. 3/4 Cup Flour

  4. 1 Tsp Baking Powder

  5. 1 Tsp Ground Cinnamon for Decoration

  6. For Sauce :

  7. 1/3 Cup granulated Sugar

  8. 8 oz. Water

  9. 1 1/2 Tbsp Honey

  10. 1/2 oz. Rum or Brandy

  11. 1 Cinnamon Stick

  12. Peel from 1/2 Lemon

Instructions Jump to Ingredients ↑

  1. 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.

  2. Separate the yolks from the egg whites. Then, beat the egg yolks in a bowl with 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.

  3. Pour batter into prepared tray 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.

  4. 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 or rum and allow the syrup to cool.

  5. After the cake has cooled, poke holes in the cake with a toothpick, then drizzle the cake with the Rum sauce and then dust the top with cinnamon.

  6. Carefully cut cake into 9 pieces and place them on a serving plate (do this for individual desserts). In the picture above, I decorated it with the cinnamon stick and lemon peel I used in the rum sauce. Then I went around it with a can of red icing. Its also a great cake to write on!


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