Bizcochos Borrachos (Drunken Sponge Cakes)

• 4 eggs
• 1/2 cup granulated sugar
• 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon, for decoration
• For Sauce
• 1/3 cup granulated sugar
• 8 ounces water
• 1 1/2 tablespoons honey
• 1 1/2 ounces brandy or 1 1/2 ounces rum
• 1 cinnamon stick
• peel from 1/2 lemon

1. Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
2. Separate the yolks from the egg whites.
3. Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
4. In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
5. Fold in the baking powder and flour gradually, a bit at a time.
6. Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
7. While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
8. After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

eggs, granulated sugar, flour, baking powder, ground cinnamon, for sauce, granulated sugar, water, honey, brandy, cinnamon, lemon

Taken from www.food.com/recipe/bizcochos-borrachos-drunken-sponge-cakes-370285 (may not work)