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CyberCom™ :: Recipes :: Romanian Classic Sponge Cake (Pandişpan Clasic)

Un dessert classique rounmain...

Romanian Classic Sponge Cake (Pandişpan Clasic)

Romanian Classic Sponge Cake (Pandişpan Clasic)

PREPARATION: 30 minutes
COOKING: 20 minutes
TOTAL: 50 minutes
PORTION(S): 6-8 servings



  1. With the rack in the middle position, preheat the oven to 375 °F (190 °C).
  2. Mix the whole eggs with sugar and a pinch of salt until the composition triples in volume and becomes clear. With a spoon, or with the paddle of the blender, drop some dough on the entire surface of the egg and sugar composition and if it leaves visible marks (or "write") then our composition is ready.
  3. Gradually add the sifted flour and mix with a spoon or spatula, very carefully, from bottom to top, from the center to the outside, until homogenous composition.
  4. Place the dough in a form lined with butter and flour and level the surface very carefully.
  5. Cook the pandişpan for 20-25 minutes.
  6. At the end of cooking time, prick a bun with a toothpick. If it comes out dry, the buns are ready. Otherwise, leave for a few more minutes and repeat the operation.
  7. Carefully turn it over on a grill and let it cool completely, then cut it into sheets.
  8. You can serve it as is.
(Recipes for Beginners) - Basic Tips for the Success of Classic pandişpan For the classic pandişpan, we use 30 g of flour, 30 g of sugar for 1 egg (an average egg has about 60 g).
Never use chemical yeast, as you may mount a pandişpan with a bump and a taste of chemical yeast.
The eggs should be at room temperature, as well as the flour and sugar, so it is best to leave them in the kitchen for 1-2 hours before starting the pandişpan.
The success of pandişpan is a long mixture of sugar with eggs at room temperature. With a high performance robot, we mix for 20 minutes (never less than 20 minutes) and with a normal mixer for 25-30 minutes. The more we mix, the bigger our pandişpan will grow and the softer it will be.
The flour should always be sifted, added little by little and mixed from the bottom up in the egg composition with great care so that after adding all the flour, the dough is fluffy and firm.
It is advisable to use a wooden or plastic spoon to incorporate the flour into the egg composition.
The oven does not open at all during baking (not even after 15 minutes as we do with regular cakes) and the pandişpan is left to cool in the oven with the door ajar. In this way, we protect it from a thermal shock that could turn our beautifully grown pandişpan into a strip of dough from which we will not even be able to remove 2 leaves.
The pandişpan is ready when it is seen to come off the edge of the shape and is golden.

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