What people mean by Greek sponge cake
“Greek sponge cake” usually points to one of two things. The first is revani (also spelled ravani), a light semolina-based sponge that is soaked in a citrus-scented syrup while still warm. The second is pantespani, a plain, versatile sponge used for birthday cakes, layered desserts and rolls. They share the word sponge but are eaten very differently: revani is a moist, sweet, syrupy square, while pantespani is a blank canvas for cream and fillings.
Revani (ravani): semolina sponge in syrup
Revani is a semolina-flour cake that is baked, then soaked in syrup. Versions of it appear in Greece, Turkey and Egypt, where related cakes go by other names, so it is hard to say who made it first. Greek versions are often flavoured with orange or lemon and sometimes finished with almonds, pistachios or coconut.
Many home recipes lift the batter with whipped egg whites, which is what keeps the cake airy rather than dense.
Ingredients
This is a general starting recipe for a 23 x 33 cm (9 x 13 inch) pan. Published recipes differ in their quantities, so treat it as a base and adjust to taste.
For the cake:
- 6 eggs, separated
- 200 g sugar
- 125 g plain flour
- 100 g fine semolina
- 2 teaspoons baking powder
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 100 ml neutral oil or melted butter
- Pinch of salt
For the syrup:
- 300 g sugar
- 400 ml water
- A strip of orange peel and a cinnamon stick
- A splash of lemon or orange juice
Syrup first
Simmer the syrup ingredients for a few minutes until the sugar has dissolved and the liquid is slightly thickened, then take out the cinnamon and peel and let it cool completely. Starting with the syrup matters because it needs to be cold when it meets the cake.
Cake and soaking
- Heat the oven to about 175°C (350°F) and grease the pan.
- Whisk the flour, semolina and baking powder together.
- Whisk the egg whites with a pinch of salt to stiff peaks.
- In a second bowl, beat the yolks with the sugar until pale, then add the zest, vanilla and oil or butter.
- Stir in the dry ingredients, then fold in the whites in two additions, keeping as much air as possible.
- Bake for around 25 to 35 minutes, until golden and a skewer comes out clean.
- While the cake is still warm, pour the cooled syrup slowly and evenly over the top. A warm cake with cold syrup absorbs well without turning to mush.
- Rest for several hours, or overnight, before cutting into squares or diamonds.
Top with shredded coconut, chopped pistachios or almonds, or serve plain with a dusting of powdered sugar. A scoop of vanilla ice cream or thick yoghurt works too.
Pantespani: the everyday Greek sponge
Pantespani is a basic sponge made from eggs, sugar and flour. A few useful details from Greek home bakers:
- Cake flour gives a finer crumb. To approximate it, replace a couple of tablespoons of each cup of all-purpose flour with cornflour (cornstarch) and sift the mixture a few times.
- Separate the eggs carefully. A speck of yolk in the whites can stop the meringue stiffening.
- A little lemon juice or cream of tartar helps stabilise the whipped whites.
- If you plan to slice the cake into layers, bake it the day before and use a serrated knife.
- The same batter can be baked in a shallow lined tin and rolled into a roulade.
If you want a jam-and-cream use for a plain sponge, our jam sponge cake recipes are a natural next step.
Revani, basbousa and portokalopita
Revani is often compared with basbousa, the Middle Eastern semolina cake, which is typically denser and made without whipped whites. Portokalopita is another Greek orange dessert, usually made with pieces of phyllo pastry rather than a sponge batter, then soaked in orange syrup. If your recipe uses a lot of orange, check which of these you are actually making.
Tips for the best result
- Keep syrup and cake at opposite temperatures: cold syrup, warm cake.
- Pour the syrup in stages and let it soak in.
- Use fine semolina rather than coarse for a softer texture.
- If it feels too sweet, reduce the sugar in the syrup slightly rather than in the cake.
- Make it a day ahead. The flavour and texture usually improve after resting.
Storing
For another syrup-soaked cake, see the yeast-raised Italian baba rum cake. Cover and keep revani at room temperature for a day or two, or in the refrigerator if your kitchen is warm. It can also be frozen in portions for a few weeks, wrapped well, though the texture is best when fresh.
Greek sponge cake FAQ
What is Greek revani? A semolina sponge cake soaked in a lemon or orange syrup, often topped with nuts or coconut.
What is the traditional Greek orange cake called? Orange-flavoured revani is common, and portokalopita is another well-known orange cake, though it is usually made with phyllo.
What are the four types of sponge cakes? Classifications vary, but sponge cakes are often grouped as creamed (like Victoria), whisked or genoise-style, chiffon, and angel food.
What is the famous Greek dessert? Baklava is probably the best known, though galaktoboureko, loukoumades and revani are also very popular.
For a cousin of this dessert with a more rustic, spiced character, see our Portuguese honey cake.