Author Topic: Pandispanya recipe (foolproof if possible) please  (Read 6085 times)

Offline Rogizoja

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Pandispanya recipe (foolproof if possible) please
« on: August 03, 2010, 01:27:48 pm »
Looking for a recipe for Pandispanya that works in the TMX - asked for by a potential new owner I'm doing a demo for soon.  I tried to Google it but very very little in English, mostly Turkish it seems  ??? - all I can gather is that it's a light sponge. So if anyone out there could help, it would be greatly appreciated (and digested).
If music be the food of love, play a tune on your Thermomix for your loved ones.

Offline CreamPuff63

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #1 on: August 04, 2010, 09:08:35 am »
Here's a recipe that I found and loosely translated. I am supposed to be working, so don't have time to convert but it should be very easy. not sure what wheat starch is but possibly cornflour is a substitute? The only thing that would be difficult is pouring into a circle and hoping that it keeps that shape while it rises...there are also videos as well when i Googled.

Pandispanya (Sponge Cake)

Ingredients:
1 cup sugar
¾ cup flour
Wheat starch in a water glass
50g butter
3 egg yolks
3 egg whites
½ teaspoon salt

Method:
Pre-heat oven to 180 degrees.
Sift flour and salt together at least three times.
Whip egg whites and sugar at high speed to obtain consistency of a thick cream.
Melt butter on low heat, and then mix egg yolks with the butter.
Gradually add flour mixture to butter mixture and mix together.
Draw a circle on a piece of baking paper, and pour the mixture into the circle.
Bake for 20 minutes.
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Rogizoja

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #2 on: August 04, 2010, 11:06:28 am »
Many thanks for the reply CreamPuff. I'll give this a go and see if it delivers the goods.
If music be the food of love, play a tune on your Thermomix for your loved ones.

Offline gertbysea

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #3 on: August 05, 2010, 12:05:14 am »
Here is one from farfallina's web site.


http://thermomixtarifdefterim.blogspot.com/search/label/Cakes%20and%20Desserts

CACAO SPONGE CAKE (PAN DI SPAGNA)


I prepared the cake by making a few modifications on pan di spagna recipe that I've posted some time back. I made a smaller cake due to the size of cake tin that I wanted to use


3 eggs at room temperature (170g)***
170g flour***
170g sugar***
20g unsweetened cacao powder
40g water
10g baking powder
A pinch of salt


Grease tart/cake tin and sprinke with some flour (or simply cover with baking paper)
Put eggs, flour, cacao and sugar. Mix for 50 seconds on Speed 5. (After 25seconds passed add water through the hole of TM Lid. After 15 more seconds passed (40th second) add baking powder and salt)
Pour mixture into cake tin. Bake in preheated oven at 160°C for 30-40 minutes. Check if it is baked by using a toothpick. (I used a deep cake tin so it took 50 minutes)
Turn the oven OFF. Let it cool down in the oven for 10 minutes
Take it out of the oven and turn upside down onto a plate. Let it cool down.


*** Weighing the eggs is important. Weigh of the sugar and the flour must be equal to the weigh of the eggs. I used 170g eggs in total so I used sugar and flour accordingly 


CACAO CREAM


500g whole milk
100g sugar
2 eggs
80g flour
25g unsweetened cacao powder


Put all milk, sugar, eggs and flour into TM Bowl and cook for 7 minutes at 90ºC on Speed 4
Add cacao and mix for 10 seconds on Speed 4
Set aside and let it cool down
You will have a thick cream with this recipe


FINISHING STAGE: PREPARING MARZIPAN CAKE


2-3 banana, sliced
Milk
Divide sponge cake into half
Wet both pieces with some milk
Spread 3/4 of the cream. place banana slices. Spread the rest of the cream
Put it in the fridge
Prepare your marzipan models, figures etc
Decorate your cake with marzipan
Let it rest in the fridge for a few hours




Gretchen in Cairns, Australia

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Offline ~ - Jules - ~

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #4 on: August 05, 2010, 02:10:45 am »
not sure what wheat starch is but possibly cornflour is a substitute?


Our wheaten cornflour is wheat starch :)

Offline Rogizoja

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #5 on: August 05, 2010, 09:09:53 am »
I thought i'd be lucky to get one reply, but two... really great  ;D  Thanks for your version Gertbysea, I like the sound of the banana filling.  Seems I've got quite a bit of baking to do over the weekend but with a couple of dustbins teenagers at home, I'm sure my experiments won't last long!
If music be the food of love, play a tune on your Thermomix for your loved ones.

Offline CreamPuff63

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #6 on: August 05, 2010, 12:07:08 pm »
happy to help, but I would go with farfallina's recipe - its probably more successful ;D ;D ;D
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Thermomixer

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #7 on: August 08, 2010, 01:43:49 pm »
Sorry, been away from the forum.  Gerty is on the money.

Pan di spagna is very common in Italy - do a Google search for "pan di spagna ricetta bimby"  you will find loads of recipes.

If they are wanting a sponge then try this one UK thermomix sponge
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Offline Rogizoja

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Re: Pandispanya recipe (foolproof if possible) please
« Reply #8 on: August 09, 2010, 04:40:35 pm »
Thanks Thermomixer. I was planning to get to grips with this over the weekend but my ±&¥~ing oven gave up the ghost! So it'll have to wait until the fixer has been.

Nevertheless used the time to turn 2.4l of cream into 1.6kg of butter and 750ml of buttermilk!
If music be the food of love, play a tune on your Thermomix for your loved ones.