Un dessert classique rounmain...

Romanian Classic Sponge Cake (Pandişpan Clasic)

INGREDIENTS

1. 7 medium eggs
2. 210 g (1 2/3 cups) of flour
3. 210 g (1 cup) of sugar
4. a pinch of salt

PREPARATION

1. With the rack in the middle position, preheat the oven to 375 °F (190 °C).
2. Mix the whole eggs with sugar and a pinch of salt until the composition triples in volume and becomes clear. With a spoon, or with the paddle of the blender, drop some dough on the entire surface of the egg and sugar composition and if it leaves visible marks (or "write") then our composition is ready.
3. Gradually add the sifted flour and mix with a spoon or spatula, very carefully, from bottom to top, from the center to the outside, until homogenous composition.
4. Place the dough in a form lined with butter and flour and level the surface very carefully.
5. Cook the pandişpan for 20-25 minutes.
6. At the end of cooking time, prick a bun with a toothpick. If it comes out dry, the buns are ready. Otherwise, leave for a few more minutes and repeat the operation.
7. Carefully turn it over on a grill and let it cool completely, then cut it into sheets.
8. You can serve it as is.