Sponge Cake Batter (Pandișpan)
Sponge cake batter (pandișpan) is a basic, light, airy cake base made without yeast or baking powder, relying solely on long beating of eggs with sugar and gentle folding in of flour. It is the classic base of Romanian confectionery, used for cakes, syrup-soaked desserts, roulades, or as a layer in homemade cakes, prized for its fine, elastic texture and excellent ability to absorb syrups.
Servings
10
Prep
20 min
Cook
30 min
Total
50 min
🥘Ingredients
servings
✅Dietary Compatibility
Yield
1 sponge cake base, approx. 900 g (for a 24-26 cm tin)
📦Storage
Refrigerator
The baked, cooled sponge keeps for 2-3 days refrigerated, well wrapped in cling film.
Freezer
Can be frozen for up to 2 months, well wrapped in cling film; thaw at room temperature before use.
🥗Nutrition Facts
Values per 100 g baked sponge
Calories
290 kcal
Protein
8 g
Fat
5 g
Carbohydrates
52 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Cocoa sponge cake: replace 30 g of the flour with cocoa powder for a chocolate sponge.
More flavorful sponge: add 1 tbsp of rum or orange liqueur to the batter for a more complex aroma.
Gluten-free sponge: replace the white flour with a gluten-free flour blend, in the same quantity.