Pantespani (Greek Lemon Sponge Cake)
Source: The Grecian Plate Cookbook

5 eggs -- separated
1 cup sugar
1 cup cake flour
1 1/4 teaspoons baking powder
1 lemon rind -- grated
1 teaspoon vanilla
1/2 cup butter -- melted

Syrup:
1 1/2 cups sugar
1 1/4 cups water
juice of lemon

Beat egg yolks and sugar several minutes until light and creamy.

Sift dry ingredients together and gradually add to batter. Add lemon rind and vanilla.

Beat egg whites until stiff and fold gently into batter. Pour into greased and floured 13x9-inch pan. Spoon melted butter evenly OVER top.

Bake at 350-degrees for 25 to 30-minutes. Slowly spoon cooled syrup over hot cake.

Syrup: Combine all ingredients and gently boil for 5 to 7-minutes, or until candy thermometer reaches 205-degrees.

NOTES: A light melt-in-your-mouth cake.