My Lemony Pandespáni Cake (a variation of Pan di Spagna, Italian Sponge Cake)
Many Italian pastries and celebratory cakes start with pandespani, or pan di Spagna. Usually, liqueur-flavored syrup is sprayed or dusted on top before cream filling is added. You can freeze the cake (see Note for storage options). My neighbour Ela’s southern Albanian recipe, which originated from the ancient Italian Pan di Spagna, served as my inspiration. I added lemon marmalade and boiled lemon to lighten the flavour and add a delightful fragrance to the egg-filled cake.
Ingredients For My Lemony Pandespáni Cake
Makes One tiny loaf and one 8-inch round cake
- One entire lemon, carefully cleaned, and cooked for about 20 minutes, or until fork-tender, in water that covers it
- Six eggs, divided
- 1-2 cups sugar, according to taste
- A half-tsp of baking powder
- 1/4 cup sifted cake or all-purpose flour
- Half a cup of lemon marmalade
Regarding the SYRUP:
- One cup of sugar
- one cup of water
- one-third cup of lemon juice
- Sprinkle the cake with lemon liqueur (optional).
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