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CAKE WITH RUM SYRUP (PANETELA
BORRACHA)
 
CAKE:

2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
6 egg whites
12 egg yolks
1 tsp. vanilla

Set oven to 375 degrees. Sift flour, baking powder and salt into medium-size mixing bowl. Beat egg whites until stiff, adding sugar a little at a time. Add egg yolks one by one. Fold in sifted flour. Add vanilla and pour into a buttered square cake mold. Bake for about 30 minutes. Let cool. Cut cake into squares but do not take out of the pan.

SYRUP:

4 c. sugar
2 c. water
1 cinnamon stick
1 lime peel
3 or 4 drops lime juice
2 tsp. vanilla
1 c. rum or sweet wine

Put the sugar, water, cinnamon stick, lime juice and lime peel in a pot. Bring to a boil and let it boil for about 5 minutes. Take off the stove and add vanilla. Let cool and add the rum. Pour the syrup over the cake squares. Best when refrigerated a while.
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