Pantispania

A Very Light and Airy Sponge Cake

Portions:

8

Cook Time:

1.5 hours

Can I adapt this easily as a vegetarian or vegan?

Yes

The name comes from ‘Pain d'Espagne’ or 'Spanish bread'. Similar to a Genoise sponge, this light and airy cake was a firm favourite growing up

Ingredients

8 eggs
225g caster sugar

200g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla essence
2 tangerines; zested and juiced
2 tablespoons sunflower oil

Preparation

Preheat oven to 170°C


Step One

Separate the eggs into two large bowls


Step Two

Set aside 2 tablespoons of sugar

Whip the egg whites into stiff peaks, and using all of the remaining sugar, create a meringue


Step Three

Beat together the egg yolks, tangerine zest and juice, oil, vanilla, the saved 2 tablespoons of sugar and 3 tablespoons of four until light and fluffy


Step Four 

Seive the flour and baking powder together in a separate bowl


Step Five

Very carefully fold the egg yolk mixture into the egg whites


Step Six

Very carefully fold the flour into the eggs


Step Seven

Bake at 170°C for 10 minutes, then lower the temperature to 160°C and bake for 40-50 minutes until golden brown


Step Eight

Try not to open the oven while the cake is cooking. When the cake is a deep golden brown, turn off the oven and leaving the door closed (or very slightly ajar), leave the cake to cool

Notes