Panamanian Recipes Wiki


  • Ingredients

Sponge cake

    • 6 scrambeld eggs
    • 2 cups of sugar
    • 2 cups sifted all-purpose flour
    • ½ cup of milk
    • 2 tsp vanilla extract
    • 2 tsp baking powder


    • 1 (12 fluid ounce) can

evaporated milk

    • 1 (14 ounce) can sweetened

condensed milk

    • 1

cup whipping cream Frosting

    • 3 egg whites
    • 1 cup sugar
    • 3 tablespoons water
    • ¼ cup of light corn syrup,

such as Karo Directions

Sponge cake

    1. In the bowl of your mixer

place the egg whites.

    1. Beat at low speed first and

then increase the speed to high until soft peaks form.

    1. Add the sugar gradually,

letting it dissolve well before adding more, and beat until firm.

    1. Add the egg yolks one by one,

beating well after each addition.

    1. Now mix the flour with the

baking powder and add to the mixture alternating with the milk.

    1. This operation has to be done

quickly or the batter will lose the lightness in it.

    1. Finally, add the vanilla.
    2. Pour

this batter in a large rectangular pyrex, greased and floured, and bake for 25 to 30 minutes in a 350°F oven. Cream

    1. While this is baking, just mix everything together in a

blender and pour over the still warm sponge cake. Frosting

    1. Place the water, sugar and

corn syrup in a sauce pan and let boil.

    1. Meanwhile beat the egg whites

to soft peaks.

    1. Add the hot syrup in a string

and continue beating at high speed until all the syrup has been added.

    1. Beat

until no longer warm. To Serve

    1. Once the soaked sponge cake

is at room temperature you have to let it cool in the refrigerator.

    1. Then you can spread the

frosting and put back in the cold.

    1. This is supposed to be served

very cold.

    1. You

can decorate this cake with silver dragees or you can also make some caramel and let some strings of it just casually over the frosting.