The sponge cake is a classic Spain, but also an excellent alternative to breakfast biscuits or packaged snacks. Spain loaf is light thanks to the absence of butter and lends itself to be enriched, stuffed or smeared with jam, chocolate, a simple butter and sugar. I'd rather not fill the cake when I prepare to use’ breakfast, but deciding day by day what I prefer to match. This morning I picked the peach jam. All accompanied with a cup of hot chocolate…Simple but delicious, and the little ones will love though smeared with cocoa cream or Strawberry Jam. The Pan of Spain, Despite the name, has an all-Italian origin, or rather genovese, due to the Chef Paul Cabona who prepared him in 1700, While he was in Spain in the wake of his Lord, for a banquet: He was called pan of Spain to honor the Spanish Court.
Ingredients for a 24 cm cake tin:
- 4 whole eggs
- 100 grams of sugar
- 90 grams of flour
- the zest of a lemon zest or a tablespoon of vanilla extract
- butter and enough flour to grease and flour the cake tin
Preheat the oven at 180 degrees. In a very large bowl working the eggs with the sugar and the grated lemon peel until triple in volume the mixture, that will become white and fluffy (It will take about 15 minutes).
Add the flour, stirring gently from top to bottom. Pour the mixture into a mold, preferably a hinge, well greased and floured butter.
Bake at 180 degrees for 25 minutes. Let it cool and serve with custard, various flavors of jam, cocoa cream or whatever you prefer.
THE PAIRING: with the Spain we recommend nice Moscato D'Asti, But if you use it as a breakfast avoid alcohol, better a cup of milk and honey