Pan di Spagna

Pan di Spagna, also known as pasta Genovese, is a neutral sponge cake made with whole eggs. It is never served on its own; rather, it serves as the foundation for many dessert preparations in Italian cuisine. Intentionally a bit dry, the cake is designed to be moistened with a flavored sugar syrup, filled with creams or mousses, or used in Zuccotto. Pan di Spagna may be enriched with melted butter, for a moister cake.