A Romanian classic desert... but softer!

Romanian Puffy Sponge Cake (Pandişpan Pufos)

INGREDIENTS

1. 7 eggs
2. 7 tbsp water
3. 7 tbsp oil soup
4. 1 1/2 cups flour
5. 1 1/2 cups sugar
6. 1 baking powder (8 g sachet)
7. butter or margarine to greas loaf pans
8. 1 tsp pure vanilla (powder or extract)

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. Separate the eggs.
3. Beat the egg whites well until they foam.
4. Beat the yolks as well. Set aside.
5. Put the sugar with water on low heat until the syrup is done, then pour hot over the egg whites, beating with the mixer for about 1 minute.
6. On this dough, in the following sequence, add the oil and beat, add the yolks and beat, add the dissolved yeast and the flour, stirring until smooth.
7. Grease 2 loaf pans of 9" x 4" (20 cm x 10 cm) with butter or margarine and pour the compositionequally.
8. Cook for 40 to 45 minutes.
9. At the end of cooking time, prick a cake with a toothpick. If it comes out dry, the cakes are ready. Otherwise, leave them for a few more minutes and repeat the previous operation.