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Capuchinos
Yolk sponge cones in spiced syrup
Cuban cone-shaped yolk sponges in spiced syrup
Named for the pointed hoods of Capuchin friars, these little cones of yolk sponge sit in neat rows in Havana dulcerías, glistening with syrup and sold by the half dozen for birthdays and Sunday visits. They're baked in small cone moulds, then dropped into warm syrup scented with lime peel, cinnamon and star anise until heavy and soaked through, so they are moist, eggy and very sweet. The syrup is often spiked with rum or anise liqueur; this one stays alcohol-free. A syrup boiled too thick won't soak in and leaves a sticky crust, so keep it at a light, pourable stage. No cone moulds? Bake them in a mini muffin tin; they just won't have the hood shape. Chef's tip: soak the sponges while they're still warm and the syrup is warm too; both at the same temperature, the syrup goes right to the centre.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the sponges
- 10 egg yolkssave the whites for meringue
- 1 egg
- 1 ⅜ oz plain flour
- ⅔ oz cornflour
- ½ tsp baking powder
- 1 tbsp vegetable oilfor the moulds
For the syrup
- 10 ½ oz sugar
- 1 ¼ cups water
- 1 limepeel only, in wide strips
- 1 tsp vanilla extract
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What you'll need
Spices & pantry
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Method
0/8 doneStep 1: Simmer 10 ½ oz sugar, 1 ¼ cups water, 1 lime, 1 cinnamon stick and 1 star anise in a pan over a medium heat for 8–10 minutes, until slightly thickened but still runny, like warm honey. Stir in 1 tsp vanilla extract and keep warm on the lowest heat.
10 minStep 2: Heat the oven to 350°F (325°F fan). Brush 16 small cone moulds (or a mini muffin tin) with 1 tbsp vegetable oil and stand cones upright in a muffin tin or crumpled foil.
Step 3: Whisk 10 egg yolks and 1 egg with an electric mixer on high for 8–10 minutes, until very thick, pale and doubled.
10 minStep 4: Sift 1 ⅜ oz plain flour, ⅔ oz cornflour and ½ tsp baking powder over the yolks and fold in gently until no flour shows.
Step 5: Fill the moulds two-thirds full.
Step 6: Bake for 12–15 minutes, until golden and springy, and a skewer comes out clean.
13 minStep 7: Unmould while warm and drop them, a few at a time, into the warm syrup. Turn them over and leave for 2–3 minutes, until heavy and soaked through.
3 minStep 8: Lift onto a serving plate, point upwards, and spoon over a little more syrup. Serve at room temperature; they keep for 2 days in the fridge.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 42 g
- Fat
- 7 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does capuchinos take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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