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Recipe for Pantespani – Greek Lemon Sponge Cake

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This lemon sponge cake has a Greek twist. Although not as well known as other Greek desserts, this dish can be found throughout Greece.

Pantspani Recipe Ingredients:

For the Syrup:

  • 1 cup sugar
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

For the Cake:

  • 6 eggs, separated
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest

Instructions:

Prepare the syrup first. Add all the ingredients to a saucepan and leave the pan uncoverd. Set the heat to medium and bring the mixture to a boil. Remove the pan from the heat and set aside.

Preheat the oven to 350 degrees Fahrenheit. Spray a cake pan with cooking spray (about 15 3/4 x 12 inches).

Add the egg whites, 1/2 cup of the sugar, and salt to a large bowl and beat using an electric mixer until stiff peaks form.

Add the egg yokes and the rest of the sugar to another large bowl and beat until the mixture is well combined. Slowly beat in the flour, baking powder, salt, and lemon zest. You might need to scrape down the sides of the bowl a few times so that all the ingredients combine.

Gently fold the egg white mixture into the egg yoke mixture using a rubber spatula. Pour the batter into the prepared cake pan and place the pan in the center of the oven.

Bake until a toothpick inserted in the center comes out clean and remove from the oven. This should take about 55-60 minutes. The dark should also be pretty dark. Let the cake cool for about five minutes and then cut the cake into squares in the pan. Pour the syrup into the pan and let the cake soak for at least thirty minutes before serving.

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This post was written by GreekBoston.com