Name: Ρεβανύ
Ingredients: 2 cups fine semolina; 1 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoons baking soda; 1 cup Butter; 1 cup sugar; 5 eggs separated; 2 teaspoons vanilla extract; ¼ cup Milk; For the syrup:; 3 ½ cups sugar; 3 cups water

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Ρεβανύ

When I was growing up this recipe was always one of our favorite Christmas sweets, but now a days my kids love it so much we bake it all year round.

Ingredients

2 cups fine semolina
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 cup Butter
1 cup sugar
5 eggs separated
2 teaspoons vanilla extract
¼ cup Milk
For the syrup:
3 ½ cups sugar
3 cups water

Instructions

Separate egg yolks from the whites. Beat egg whites until thick and they form peaks.
Mix first four dry ingredients. Beat butter until creamy. Beat sugar and egg yolks and add to butter. Add vanilla.
Slowly add the whites, alternating with the dry ingredients, to the butter/egg mixture. Finally, I usually add enough milk to the mixture so it is not too thick. Doing so will require less syrup.
Pour into a greased 9 x 12 pan and spread evenly making sure it is level. Bake at 350 degrees for 45 minutes until golden brown. Prick the center of the cake with a toothpick and make sure no mixture sticks to it. If it does, continue cooking until the toothpick comes out clean.
In the meantime, boil the sugar and water for 5 minutes and let cool. Remove the cake and allow to cool down but still warm, start pouring the syrup very slowly all over the cake with a spoon. Add more syrup only when it has been fully absorbed by the cake. Be careful not to pour the syrup too fast as the cake will dissolve.