Greek Sponge Cake (Pantespani) Recipe - Cooking Index
Greek Sponge Cake (Pantespani) Recipe - Cooking Index
| 1 cup | Sugar | |
| 5 | Eggs - separated | |
| 1/2 lb | Butter - melted | |
| 1 cup | Flour | |
| Juice and grated rind of 1 orange | ||
| 4 teaspoons | Baking powder | |
| Syrup | ||
| 2 cups | Water | |
| 1 cup | Sugar | |
| 2 x | Orange Curacao - or | |
| 2 teaspoons | Orange extract |
Beat sugar and egg yolks well. Stir in melted butter, the rind and juice of orange, flour and baking powder. Carefully fold in egg whites, stiffly beaten. Pour into a buttered 8x10 or 9x9" baking pan.
Bake at 375F for 10 minutes; lower oven temperature to 350F and bake for 30 minutes longer or until cake tests done. Cool. Pour hot syrup over the cake.
Cut into squares or diamond-shaped pieces.
Syrup: Combine water and sugar; bring to a boil and simmer for 10 minutes. Add orange Curacao or orange extract.
The Greeks Have a Recipe for It, favorite recipes compiled by the Philoptochos Society of St. Katherine Greek Orthodox Church, Melbourne, Florida, 1981
Source:
The Greeks Have a Recipe for It
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