Ingredients
1 cup cake flour, sifted
3 tsp baking powder
1⁄2 cup fine semolina
1⁄2 cup coarse semolina
1 cup sugar
3 eggs, separated
1 yogurt, drained
1 tsp vanilla extract
lemon juice, or orange, from 1 lemon or orange
salt, 1 pinch
1½ cup sugar
1½ cup water
orange juice, from 2 to 3 orange
1 tsp lemon juice
Preparation
Preheat the oven to 250˚C.
In a large bowl, combine flour, fine and coarse semolina, and baking powder.
Separate the egg whites from the egg yolks.
Mix the egg yolks with sugar at medium to high speed until light and fluffy. Gradually add yogurt and mix over low speed.
Fold in the flour and semolina mixture. Stir in the vanilla and lemon or orange juice.
In a separate bowl, mix the egg whites with salt until stiff peaks form. Carefully fold the egg white snow into the batter, so it remains fluffy.
Butter the baking pan and pour in the batter.
Bake for 10 minutes at 250˚C. Then, lower the heat to 180˚C and bake for another 20 to 30 minutes. When the cake is baked, let it cool and cut it into individual servings.
While the cake is baking, prepare the syrup. In a small saucepan, boil sugar, water, orange and lemon juice for 10 minutes, stirring constantly.
Slowly pour the syrup over the baked revani. Let it cool to room temperature, cover with plastic wrap, and refrigerate overnight.
