Angel Cake
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- sponge cake (bizcocho)
- egg yolks
- sugar
- sherry (jerez)
- syrup (almíbar)
- ground cinnamon (canela)
Instructions
- Prepare a filling by beating together egg yolks, sugar, and sherry until smooth. Spread this mixture on individual sponge cakes and sandwich them together in pairs. Coat the assembled cakes with syrup, then dust generously with ground cinnamon.