Pandišpanj, patišpanj, pandešpanj is a favourite dessert from Dubrovnik, which has spread around the coastal area. Its original name is Pan di Spagna (Spanish bread) and it is assumed that it reached Dubrovnik though sailors from that city. Required ingredients you can always find in your kitchen, and during preparation it is important to mix in enough air so that the sponge cake is soft and spongy. One of the particularities is placing the cake in cool oven and baking at low temperatures for a longer period of time.
180 g (6.3 oz) sugar
1 vanilla sugar (10 g/1 tablespoon)
pinch of salt
240 g (8.4 oz) soft flour
1 baking powder (12 g/2 teaspoons)
100 ml (3.4 fl oz) oil
150 ml (5.1 fl oz) warm water
Use an electric mixer and mix yolks, sugar, vanilla sugar and some salt for about 15 minutes until frothy. Sieve the flour with the baking powder. Gradually, constantly mixing, add flour with baking powder, oil and water.
Mix the egg-whites until stiff. Part of mix into the yolks, and then that mixture mix into the remaining mixed egg-whites, gently stirring by hand.
Pour the mixture into a round mold (28 cm/11 in in diameter) without greasing it previously. Put it in a cold oven which you have turned on at 150˚C (302˚F). Bake for 1h and 10 minutes.
Remove the cake from the oven and turn it upside down and place it on 3 cups.
Leave it to cool in the mold completely. Use a knife to separate the edges of the cake and transfer it to an appropriate plate.