Sponge Cake


Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

According to John Cooper in Eat and Be Satisfied, this classic orange-scented sponge cake, called pan-despanya by Sephardim and panaspana by the Romaniote Greeks, dates back to medieval Spain and Portugal. The non-Passover version uses flour, but for Passover you must omit the flour and baking soda and use cups matzoh cake meal, or