Pantespani Greek Sponge Cake With Orange Food

PANTESPANI - GREEK SPONGE CAKE WITH ORANGE

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.).

GREEK SPONGECAKE WITH RUM (PANTESPANI ME ROMION)

Steps:

• FOR THE CAKE: Beat the egg yolks with 1/2 cup sugar until thick and pale in color. Fold in 1 cup of the chopped almonds. Fold in the flour mixed with the baking powder, then stir in the rum. Carefully fold the stiffly beaten egg whites into the batter. Turn the batter into a buttered and floured pan, (one 8 by 12 inch cake pan OR one 10-inch cake pan) and bake in a preheated 350°F oven for about 30 minutes, or until a tester inserted in the cake comes out clean.
• Remove the cake from the oven and prick the entire surface with a toothpick. Pour the hot syrup over the cake before the cake cools. When the cake has cooled, fold 1 teaspoon of sugar into the whipped cream and frost the cake lavishly with the sweetened cream. Cut the cake into squares and sprinkle with the remaining almonds. Decorate with the cherries.
• FOR THE SUGAR SYRUP: Stir the sugar and water together in a deep, heavy saucepan set over medium heat until the sugar dissolves. During this period, use a dampened pastry brush to wipe down any stray sugar crystals that cling to the sides of the pan.
• When the sugar has dissolved, bring the syrup to a boil. Take of the heat and add fresh lemon juice and 1 tablespoons rum. This will make about 2 cups syrup.
• St. Paul's Greek Orthodox Church.
• The Art Of Greek Cookery.