Pantespani Greek Sponge Cake With Orange Recipes
PANTESPANI - GREEK SPONGE CAKE WITH ORANGE
Pantespani is a traditional light sponge cake, soaked in a light syrup. It can be served as is, with toppings such as whipped cream and strawberries (similar to strawberry shortcake), with some toasted almonds, or other toppings of your choice, and without the syrup as any other sponge cake. The tastes of orange, cloves, and cinnamon give it a lovely taste and fabulous aroma. Adapted from a recipe by Nancy Gaifyllia. Time to make doesn't include syrup cooling time. ZWT 4.
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 1 large cake
Number Of Ingredients 15
Steps:
- In a saucepan, combine all syrup ingredients except the orange juice and orange flower water, and bring to a boil. Boil for 7-8 minutes. Stir in orange juice and prange flower water, 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.
- 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.
- Note: Do not open the oven during baking except to test for doneness.
- (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.).
Nutrition Facts : Calories 3795.6, Fat 32.5, SaturatedFat 9.7, Cholesterol 1269, Sodium 3771, Carbohydrate 823.1, Fiber 9.1, Sugar 609.5, Protein 63.4
GREEK PANTESPANI TOURTA (TORTE)
Make and share this Greek Pantespani Tourta (Torte) recipe from Food.com.
Provided by mikamouse
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- - BASE: eggs, flour, sugar, baking powder, vanilla, HERSHEY'S COCOA.
- Preheat oven at 350* F.
- In a bowl mix sugar, eggs & vanilla for 10 minutes. Add flour & baking powder and mix by hand. Take a little of mixture & stir separately with COCOA. Add all ingredients to bowl.
- Bake for 20 - 30 minutes.
- Let cool. Cut in 2 layers. (Now it is ready for syrup & frosting).
- - SYRUP: water, sugar, lemon.
- Boil everything for 5 minutes. Pour over both cake layers evenly (slowly).
- - FROSTING: powder sugar, butter, Cool Whip, Cocoa, egg, vanilla Greek coffee.
- Beat butter, eggs & vanilla. Add all other ingredients a little at a time alternating. Stir in coffee by hand.
Nutrition Facts : Calories 1021.5, Fat 40.7, SaturatedFat 25.6, Cholesterol 298.9, Sodium 231.3, Carbohydrate 155, Fiber 2.8, Sugar 129.6, Protein 12.4
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