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5 from 1 vote

Revani: Turkish Sponge Cake

Course: Dessert
Cuisine: Middle Eastern
Servings: 9 servings
Author: LydiaF

Ingredients

For the simple syrup

  • 1 1/2 cup each sugar and water
  • juice of one lemon

For the revani

  • 3 eggs
  • 1/2 cup sugar I used a dark cane sugar
  • 1 cup plain yogurt
  • 1 cup vegetable oil I used sunflower oil
  • 3 T flour
  • 1 cup semolina
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • zest of one lemon

Instructions

Make the simple syrup

  • Zest the lemon and set aside.
  • Make the simple syrup by combining 1 1/2 cups each water and sugar in a small sauce pan.
  • Heat to boiling. The sugar should be completely dissolved.
  • Add the juice from the zested lemon to the syrup. Remove from heat and allow to cool to room temperature.
  • Store in the fridge until needed.

Make the Turkish Sponge Cake

  • Preheat the oven to 350°F/180°C and prepare an 8" x 8" baking dish with baking spray.
  • Measure all the dry ingredients (semolina, flour, baking soda, baking powder, salt and lemon zest) into a small bowl.
  • Beat the eggs, sugar and vanilla. Beat in the vegetable oil and the yogurt.
  • Add the dry ingredients and mix well.
  • Pour into your prepared baking dish and bake for 20 - 25 minutes.
  • The cake will be golden brown on top and the center may be slightly collapsed. It is done when a knife inserted into the center comes out clean.
  • Remove from the oven and let the cake stand until cool.
  • Poke small holes into the top of the cake (I used a spaghetti noodle) and pour the syrup over the top a little at a time. You may not be able to use all the syrup.