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Pantespani (Greek Sponge Cake)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Nancy Gaifyllia
adapted to gfcf by BL Olson



List of Ingredients




Cook Time: 55 minutes

Ingredients:

FOR THE CAKE:

6 eggs, separated
2 cups of granulated sugar
pinch of salt
3 tablespoons of corn starch
2 cups of self-rising gf flour blend (see archives)
3 tablespoons of grated orange peel
2/3 cup of water
----------
FOR THE BAKING PAN:

margarine (or cooking spray)
flour
----------
FOR THE SYRUP:

3 cups of water
1 cup of granulated sugar
3-4 whole cloves
1 stick of cinnamon
2 tablespoons of brandy
juice of 1 orange


Recipe



In a saucepan, combine all syrup ingredients except the orange juice and brandy, and bring to a boil. Boil for 7-8 minutes. Stir in orange juice and brandy, remove from heat, and allow to cool.

Preheat oven to 340°F (170°C)

Beat egg whites, 1/2 cup of the sugar, and the salt to stiff peak stage.

In a separate bowl, beat the egg yolks with the remaining 1 1/2 cups of sugar, and slowly beat in all remaining ingredients. Use a spatula to scrape down the sides of the mixing bowl, and when all ingredients have mixed in, beat for 3-4 minutes.

With a spatula, gently fold in the egg whites until well blended.

Lightly grease bottom and sides of a 15 3/4 X 12 inch (or equivalent) pan with the margarine, dust with flour, and transfer cake batter to the pan.

Bake at 340°F (170°C) for 55-60 minutes, until a knife inserted into the middle comes out dry. The top should be a dark gold color.

Note: Do not open the oven during baking except to test for doneness.

As soon as the cake comes out of the oven, cut into squares or diamonds. Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top. Allow to cool and absorb the syrup before serving.

Pantespani is delightful as a base for a variety of toppings, including whipped cream and strawberries (similar to strawberry shortcake), with some toasted almonds, or other toppings of your choice. It can be served with or without the syrup.

Note: Greek pan cakes are baked in pans that are often larger than baking pans used in other countries. The 15 3/4 X 12 inch pan may be available in your market as a roasting pan.