Pantespani | Lemon Sponge Cake
A tradition Greek sponge cake that is lemon flavored.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- -Cake-
- 5 eggs
- 1 cup sugar
- 1 lemon (zested)
- 1 cup cake flour*
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon brandy (optional)
- -Syrup-
- 1 cup water
- 1 cup sugar
- juice of ½ lemon
Instructions
- 1
Preheat oven to 350F
- 2
Zest lemon and set aside.
- 3
Make syrup first.
- 4
Add water, sugar, and lemon juice to pot over medium heat, stir until sugar dissolves.
- 5
Bring to simmer, and let simmer for 6 minutes, once done remove from heat and cool.
- 6
Separate egg yolks and egg whites.
- 7
Add sugar to egg yolks, mix well.
- 8
Beat egg whites, and set aside.
- 9
Combine lemon zest, flour, baking powder, and yolk/sugar mixture - mix well.
- 10
Add in vanilla and brandy, mix.
- 11
Add egg whites, mix everything until batter is formed.
- 12
Pour into greased cake pan.
- 13
Place in oven for 45-55 minutes, or until golden brown and toothpick comes out clean.
- 14
When done, remove from oven and immediately pour cool syrup over.
- 15
Let cake absorb the syrup, about 10 minutes.
- 16
Let cool a bit more and serve when desired.