Pandispan (Sponge Cake)

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     Am decis sa incep rubrica "Cum se face" de la sectiunea de retete a blogului, cu reteta clasica de pandispan de tort. Pentru cei care inca au nelamuriri la capitolul acesta si prefera sa cumpere unul gata facut, va indemn sa-l incercati, deoarece este extrem de simplu de facut si muuult mai gustos decat cel de magazin.


Ingrediente:
    Pandispanul il puteti face mai mic sau mai mare, doar sa respectati regula cu cate oua, atatea linguri de zahar si tot atatea de faina. Toate ingredientele trebuie sa fie la temperatura camerei.
 
    6 oua (la temperatura camerei)
    6 linguri faina alba de buna calitate
    6 linguri zahar
    1 praf de copt
    zeama lamaie
    1 zahar vanilat
 

Cum se face:

Preincalziti cuptorul la 175 grade si tapetati forma pentru pandispan (unt si faina). O sa observati ca eu folosesc mereu cand fac mancare la cuptor folie de aluminiu in tava. O folosesc pentru ca din experienta am observat ca pot scoate mai usor orice fel de mancare din tava, plus ca nu se arde, anyway, stiu ca unii prefera hartia de copt, care e la fel de buna (mie nu imi place din cauza cutelor pe care le formeaza cand o potrivesti in tava).

Mai intai separam albusurile de galbenusuri.

Mixam albusurile cu un vf de sare foarte bine, pana spuma sta teapana. Apoi adaugam treptat cate o lingura de zahar, mixand intre timp (se poate pune si zaharul vanilat la final).

Adaugam galbenusurile treptat si mixam pe viteza mica.

Scoatem mixerul si folosim lingura de lemn. Punem praful de copt si il stingem cu putina zeama de lamaie.
Adaugam treptat cate o lingura de faina pe care o incorporam in compozitie, amestecand de jos in sus  si dinspre centru spre exterior foarte usor, pentru ca aluatul sa ramana pufos.

In tava tapetata, turnam compozitia si nivelam foarte usor fara a apasa.

Punem tava in cuptorul preincalzit la 175 grade pentru 20-25 minute, in functie de cuptor. 

Este gata cand se desprinde usor de peretii tavii. Se stinge cuptorul si se lasa pandispanul inauntru, cu usa cuptorului intredeschisa sa se raceasca si sa se obisnuiasca cu temperatura camerei. 

Cand s-a racit, il scoatem afara si il taiem in foi (eu il tai in 2 de obicei). 

Taiat in 2 foi...

 

Si ca sa vedeti ce pufos este...

 

English version

     I have decided to start my category of "How it's made" from the My recipes section of the blog with the classical recipe of sponge cake. For those of you who still have doubts and questions regarding the preparation of a sponge cake and prefer to just buy an already made one, I suggest you try it yourselves, because it's extremely easy to make and a lot more tastier than the one you usually buy.

Ingredients:

    You can make a smaller or a bigger sponge cake, just don't forget this rule: the number of eggs you use has to be equal to the number of tablespoons of sugar and flour. All ingredients have to be at room temperature.For a medium size sponge cake I usually use:

  

    6 eggs (at room temperature)

    6 tablespoons sugar

    6 tablespoons white flour (good quality)

    1/2 teaspoon baking powder

    1 teaspoon lemon zest

    vanilla

  

How it's made:

Preheat the oven at 360 degrees and butter and flour the cake pan. You will notice that when I bake something I always use aluminium foil in the pan. I use it because I've noticed (from my experience) that the food comes easily out of the pan when it's done, not to mention that it doesn't get burned.

 I know that some of you prefer the parchment paper, which is also very good (I don't like it because of the way it lies on sides)

First we separate the egg whites from the egg yolks.

We beat the egg whites very well until it gets frothy. We start adding the sugar one tablespoon at a time, adding the vanilla at the end.

We add the egg yolks slowly and we continue beating the mixture but on a slow speed.

We add the baking powder and we pour the lemon zest on top of it, we mix.

Using a wood spoon, we incorporate the flour one tablespoon at a time gently into the mixture, until all the flour got folded in.

In the greased and floured pan cake, we pour the batter and we level it gently without pressing.

 We place the pan in the preheated oven at 360 degrees for 20-25 minutes, depending on your oven.

It's ready when it's starting to part from the pan's walls. Turn off the oven and let the cake sponge inside, with the oven door slightly opened for the cake to cool down and get used to the room temperature.

When it's cooled down, take it out from the pan and slice it in layers.

To see how spongy it is...