Angel Cake
Origin: Madrid, Spain
Source: Anonymous, 1921
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.