Cinnamon Sponge Cake
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- sponge cake batter
- potato starch (fécula de patata)
- ground cinnamon (canela fina)
- syrup (almíbar)
Instructions
- Prepare a sponge cake using any of the previous formulas, substituting potato starch for flour. Once fully baked, dust the top generously with fine ground cinnamon and finish with a glaze of syrup (almíbar).