Drunken Sponge Cakes

Ingredients

• 3 egg yolks
• 100 grams fine sugar
• 1 tablespoon flour
• 1 teaspoon starch powder
• lemon zest
• 3 egg whites
• paper molds or small paper cases
• sugar syrup at caramel stage
• Malaga or Muscatel wine

Instructions

1. Beat the three egg yolks with the fine sugar until they become very thick and pale. Add the large spoonful of flour, the small spoonful of starch powder, and the lemon zest, beating continuously.
2. In a separate bowl, whip the egg whites to stiff peaks (a la nieve — like snow). Gently fold the beaten whites into the yolk mixture.
3. Line small paper molds or cases with the batter, filling them to the desired size for the finished cakes. Bake in a moderate oven until set and lightly golden.
4. While the cakes bake, prepare a syrup by combining equal parts sugar syrup at caramel stage (almíbar a punto de caramelo) and Malaga or Muscatel wine. Once the cakes are baked, remove them from their paper cases and immediately immerse them in the warm wine syrup, allowing them to absorb the liquid.