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The eggs for the Santorini sponge cake must be fresh.
Grind the granulated sugar in the blender until it becomes very fine.
Separate the yolks from the whites into two bowls.
Add the sugar to the yolks.
Mix very well by hand for 2′, always in a clockwise direction, until the mixture turns white and the sugar almost melts.
Add the vanilla, mastic and zest and mix.
Beat the egg whites separately with a hand mixer at medium speed, until they rise, stabilize and become a stiff meringue.
We will incorporate the meringue into the mixture, in 3 portions with gentle movements.
Add â…“ of the meringue and gently mix to incorporate.
Add the flour and fold to homogenize the mixture.
Add another dose of meringue (â…“) and gently fold.
Finally, with care and gentle movements, add the rest of the meringue.
Gently fold so as not to lose its volume.
Put the mixture with gentle movements in a large buttered and floured form.
Bake in a well preheated oven at 175°C on the upper and lower resistances, on the lower rack for 1 hour and 20′.
The sponge cake is ready when it rises, turns brown and comes off the walls.
Let it stand in the form for 10-15′ to cool slightly and turn it over on a serving plate.
Steam (optionally) the surface with a little steam.
Secrets
Eggs must be fresh.
It becomes better and fluffier when we work the ingredients by hand.
Sponge cake needs good baking to dry.
Alternatively, bake in a pan with a radius of 30 cm and cut into square pieces.
We thank Maria Pelekanou from Megalochori, who shared with us the traditional “Pandespania” recipe of Santorini.
A wedding sweet of the joy of the celebration but also a Santorini dessert of Anastasia.
