The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.
As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.
Step into our kouzina and lets bake up a Magic-8 cake!
As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.
Step into our kouzina and lets bake up a Magic-8 cake!
PANTESPANI WITH WHIPPED CREAM AND STRAWBERRIES
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us!
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for celebrating with us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for celebrating with us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
