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How to make Basic Sponge Cake (Pantespani)

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Sponge Cake (pantespani, in Greek) is the base for many desserts. Using this basic recipe you can make birthday cakes but also many other desserts.

Pantespani, is one of my favourite kind of cakes, which I use to make birthday cakes.   Sometimes I make it plain and sometimes I add dark cocoa in it and I love that it is so versatile that you can make so many different things with it.

I make Birthday Cakes with different fillings and decorations and with the same recipe I also make Swiss Rolls or roulades.

chocolate pantespani sponge cake

Sponge cake can be used as a base for different kinds of cakes and desserts.

The most important part is to take great care to incorporate air in the beating, whisking and sieving stages.  The method shown below is when you use a hand mixer.   You should be cautious when breaking and separating each egg.  You should do it in a different container because if yolk falls in the egg whites, the meringue will not become stiff.  Lemon juice is added to the egg whites which helps make the meringue stiff.

pantespani-sponge-cake-for-roulade

If you have a very powerful stand mixer you do not have to whisk the egg whites separately.

collage how to make sponge cake image

Useful Tips:

The egg whites must be beaten in a clean bowl with no traces of fat in it.  To make the meringue stiff, use either lemon juice or some salt.  You can also use cream of tartar, if you like, but I prefer using lemon juice which adds to the flavour.

If you want to cut the sponge cake into layers, it is best to prepare the sponge cake from the previous day or at least many hours in advance so that you may cut it easier.

 To cut the sponge,  use a serrated knife.

vanilla sponge cake image

How to Make Cake Flour*:

Makes 1 cup cake flour:

In a measuring cup add  two tablespoons corn flour (starch) and fill it with all purpose flour.

Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined.

Use it in any recipe using cake flour.

To make a chocolate cake flour, substitute 1/4 cup all purpose flour with dark cocoa powder.

 

 

How to make Basic Sponge Cake (Pantespani)

Preparation time: 15 minutes

Baking time: 50 minutes

Ingredients

  • 6 eggs  (about 55 – 60 grams each) separated
  • 1 cup  cake flour*
  • 1 cup sugar
  • 1/2 tsp vanilla essence
  • 1/2 tsp of salt
  • 1 tbsp lemon or orange zest
  • 1 tbsp lemon juice

 

 

Directions:

  1. Sift the flour and corn flour and mix with all the dry ingredients.
  2. Separate the yolks from the whites.
  3. Whisk eggs whites with lemon juice until eggs are stiff.
  4. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  5. Add the flour and mix.
  6. Gently fold in the meringue using a spatula.  
  7. (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy.  Lower speed to minimum and add the remaining ingredients).
  8. Preheat oven to 180οC – 350οF.
  9. Line a 26 – 28 cm / 10 – 11 inch diameter spring-form pan with parchment paper and add the mixture.
  10. Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
  11. Remove to a wire rack and allow to cool before cutting it.

 

 

pantespani (sponge cake)

How to make a Roulade:

Same ingredients, as above.
Same procedure.
Use a baking tin 35 x 40 cm, which is lined with parchment paper.
The height of the batter should not be more than 1 – 2 cm before baking.
However, the baking time is reduced to 20 minutes.
When it is baked, sprinkle the sponge with icing sugar to cover all its surface and roll it with the paper while it is still hot. The icing sugar will help so that it will not stick into one piece.
It should be rolled while still warm, so that it takes the shape of a roll.
When it cools, carefully remove the paper. If the sponge breaks, don’t worry as it will stick again when the icing is added on top.
Add your favourite filling and decorate.

How to make Basic Sponge Cake (Pantespani)

How to make Basic Sponge Cake (Pantespani)

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 50 minutes

Sponge Cake (pantespani, in Greek) is the base for many desserts. Using the above two techniques, you can make different birthday cakes but also many other desserts.

Ingredients

  • 6 eggs (about 55 - 60 grams each) separated
  • 1 cup cake flour*
  • 1 cup sugar
  • 1/2 tsp vanilla essence
  • 1/2 tsp of salt
  • 1 tbsp lemon or orange zest
  • 1 tbsp lemon juice

Instructions

  1. Sift the flour and corn flour and mix with all the dry ingredients.
  2. Separate the yolks from the whites.
  3. Whisk eggs whites with lemon juice until eggs are stiff.
  4. In a separate bowl beat yolks with sugar and vanilla until light and creamy.
  5. Add the flour and mix.
  6. Gently fold in the meringue using a spatula.
  7. (Alternatively, if you have a powerful mixer, beat the eggs (whole) with the sugar on high speed until white and fluffy. Lower speed to minimum and add the remaining ingredients).
  8. Preheat oven to 180οC - 350οF.
  9. Line a 26 - 28 cm / 10 - 11 inch diameter spring-form pan with parchment paper and add the mixture.
  10. Bake for about 50 minutes or until a knife inserted in the centre of the cake comes out neatly clean.
  11. Remove to a wire rack and allow to cool before cutting it.

How to make a Roulade:

  1. Same ingredients, as above.
  2. Same procedure.
  3. Use a baking tin 35 x 40 cm, which is lined with parchment paper.
  4. The height of the batter should not be more than 1 - 2 cm before baking.
  5. However, the baking time is reduced to 20 minutes.
  6. When it is baked, sprinkle the sponge with icing sugar to cover all its surface and roll it with the paper while it is still hot. The icing sugar will help so that it will not stick into one piece.
  7. It should be rolled while still warm, so that it takes the shape of a roll.
  8. When it cools, carefully remove the paper. If the sponge breaks, don't worry as it will stick again when the icing is added on top.
  9. Add your favourite filling and decorate.
Cuisine: Greek Cuisine / Category: Desserts

Some ideas for Cakes and Roulades:

A Cake for your Valentine

Victoria Sponge Cake

Black Forest with Cherry and Gooseberry

Black Forest with Cream Cheese

White Chocolate and Strawberry Mousse Cake

Chocolate and Chestnut Cream Cake (Vegan)

Torta Fragole

Strawberry and Chocolate Cake

Strawberry Chocolate and Greek Coffee Cake

Marshmallows Cake

Lemon Cake

Jaffa Cake

Chocolate Mocha Cake

Toblerone Cake

White Chocolate, Cream Cheese, Cherry and Pastelli Cake

Chocolate Cupcakes and Strawberry Mousse Cake

Chocolate Strawberry Cake

Oranges & Lemons Say the Bells of St. Clements (Roulades)

Kormos me Amygdala (Almond Roulade)

Kopiaste and Kali Orexi,

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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