Revane ака Bulgarian Eggy Sponge Cake with Sweet Vanilla Syrup

РеванеThis is a great super sweet and super easy Bulgarian classic, that brings me back to childhood. I must admit I borrowed the recipe from and haven’t changed anything as it really works. The sponge is very eggy though, so I suggest if you don’t like this to just replace 2 of the eggs with 50g of butter or use a classic sponge instead.


For the sponge:

  • 6 eggs
  • 1 cup caster sugar
  • 2 cups self raising flour
  • 1/3 tsp baking powder
  • 1 tsp vanilla essence
  • butter for greasing

For the syrup:

  • 2 cups caster sugar
  • 3 cups water
  • 1 tsp vanilla essence

Cooking Method:

Get all your ingredients together and turn on the oven at 180C.

Whisk up the eggs, sugar and vanilla essence until you get a nice creamy mixture and the sugar is completely dissolves. ( If you are using butter as well, add it at the beginning with the eggs and the sugar).

Sift in the flour and the baking powder on top. Fold in gently until everything is mixed well. Pour the mix into a butter greased square baking tin.Try using a larger tin, 20inch square or so, in order to get the cake about an inch thick when baked. If the sponge is too thick it won’t take the syrop on top very well.

Bake at 180C for 30 minutes or until a toothpick inserted in the thickest part comes out clear of with just a few breadcrumbs and the top is nice and golden.

Meanwhile make the syrup by mixing the sugar, the water and the vanilla essence and bringing up to the boil. Stir gently until all the sugar has dissolved. Take off the heat and set aside.

When the sponge is ready, cut into 1 inch squares and pour all the syrup on top. Chill for a few hours before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s