Cuban Capuchino Cake in Syrup

The sponge

1. Preheat the oven to 170 °C (340 °F) with the rack in the center. Grease a round pan of 20 cm (8 inches) and at least 7.5 cm (3 inches) high, and line it with parchment paper on the bottom and sides.
2. Separate the eggs carefully so that no yolk falls into the whites. Pass the 12 yolks through a sieve into a large bowl and add 2 whites. Keep the remaining 10 whites covered in the refrigerator.
3. Add the 50 g of sugar and beat at high speed for 8 to 10 minutes, until the mixture triples in volume, turns pale yellow, and thickens. It is at the ribbon stage when, lifting the beater, the stream that falls remains drawn on the surface for 3 to 5 seconds before sinking.

   

4. Sift the cornstarch over the mixture in three batches. After each one, incorporate it with a spatula using folding motions, from bottom to top, turning the bowl. Stop as soon as you no longer see white powder: if you mix too much, the batter will deflate.

   

5. Pour the batter into the prepared pan, level it with the spatula without crushing it, and give the pan a gentle tap against the table to release large bubbles. It will be about 4 cm high.

   

6. Bake for 30 to 35 minutes without opening the door for the first 25. It is ready when the surface is golden, springs back when touched with a finger, the edges begin to separate from the paper, and a skewer comes out clean from the center.
7. Remove the cake and let it rest 10 minutes in the pan. Unmold it while still warm onto a rack and carefully remove the paper. It is normal for it to settle slightly.

The syrup and soaking

8. While the cake is in the oven, put the water, 300 g of sugar, lemon zest, and cinnamon stick in a small saucepan. When it boils, lower the heat and cook for about 10 minutes at a gentle boil. It should remain a fluid syrup, without caramelizing or reducing until it forms a thread. Turn off, add the vanilla, and let it cool to about 70 °C (160 °F), hot but not boiling. The final volume will depend on evaporation; you will need about 400 ml for soaking and can reserve the rest for serving.
9. Transfer the warm cake (35–40 °C / 95–105 °F) to a round dish with a rim, golden side up. Pierce it all over the surface with a thin skewer. Strain the syrup and soak it in 4 batches of about 100 ml (a little less than ½ cup), with a spoon over the edges and center, waiting 5 minutes between each one. Keep the leftover syrup.

   

10. Let it absorb the syrup for 1 hour at room temperature. Then cover and refrigerate for at least 2 hours (better 4) so the crumb becomes even and firm enough to cut.
11. Cut into 8 slices with a serrated knife moistened in hot water, cleaning it between cuts. Serve cold or fresh, with a tablespoon of the reserved syrup on top.