Pan di Spagna

Pan di Spagna is a classic Italian cake that is widely used in confectionery as a base for many elaborate sweets, such as zuccoto or cassata. Fragrant and soft, this simple sponge cake is made with only a few ingredients: eggs, sugar, flour, and flavorings such as vanilla or lemon zest. The origins of pan di Spagna can be traced back to the 18th century and a young Genovese pasticcere Giovan Battista Cabona. Allegedly, during his visit to Spain in the service of the ambassador of Genoa, Marquis Domenico Pallavicini, he prepared this airy, golden cake for a royal banquet at the court of the King of Spain. His sweet creation, served under the name génoise, was an instant success. Later on, the Italian name changed to pan di Spagna, or Spanish bread, in honor of the Spanish court where it was first served. Pan di Spagna as we know it today is actually a simplified version of the original génoise – both recipes call for the same ingredients, but for génoise they are combined while hot, and for pan di Spagna while cold. Similar desserts can be found in many Mediterranean countries - bizcocho in Spain, or pandišpanja in Croatia.