The best delicious Greek Sponge Cake (pantespani) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Greek Sponge Cake (pantespani) recipe today!
Hello my friends, this Greek Sponge Cake (pantespani) recipe will not disappoint, I promise! Made with simple ingredients, our Greek Sponge Cake (pantespani) is amazingly delicious, and addictive, everyone will be asking for more Greek Sponge Cake (pantespani).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Greek Sponge Cake (pantespani).
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1 c Sugar
5 Eggs; separated
1/2 lb Butter; melted
1 c Flour
1 Orange; juice and grated
-rind of
4 ts Baking powder
-SYRUP-
2 c Water
1 c Sugar
2 Jiggers orange curacao; OR
2 ts 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 8×10 or 9×9″ baking pan. Bake at 375 F. for 10
minutes; lower oven temperature to 350 F. and bake for 30 mins. longer or
until cake tests done. Cool. Pour hot syrup over the cake. Cut into squares
or diamon-shaped pieces. Syrup: Combine water and sugar; bring to a boil
and simmer for 10 minutes. Add orange curacao or orange extract. Makes 16
servings. The Greeks Have a Recipe for It, favorite recipes compiled by the
Philoptochos Society of St. Katherine Greek Orthodox Church, Melbourne,
Florida, 1981 MC formatting by bobbi744@sojourn.com
Yields
16 Servings
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