Here is the cake with international fame and Genoese origins that few know. Impossible not to feel the emotion in talking about the undisputed king of the pastry, the Pan di Spagna! Its use finds form in many preparations, from stuffed cakes to Bavarian, from tiramisu to English soups, from logs to Saint Honoré. Despite being a simple compound, in the kitchen is considered a matter of absolute excellence.
Its origin is Italian, and specifically Genoese, despite its name may mislead. The first records date back to 1500, when the dessert was served among the dishes of the guests of the Republic of Genoa. However, it became internationally known around the middle of the 19th century, when it was included by the Berlin school in the examination test for master pastry chefs.
But the most amusing and curious story of all is that linked to the Marquis Domenico Pallavicini, ambassador of the Republic of Genoa. In 1749, guest of King Ferdinand, Pallavicini had his personal chef Giovanni Battista Cabona prepare a dessert in honor of the Spanish king to win his sympathies, making believe in an original dessert even if in reality it was already known in Genoa. This cake, to which the young Genoese pastry chef made small variations, was later known by the famous name of Pan di Spagna. Initially, the cake was baptized as pasta of Genoa (Pâte Génoise) by the court of the king.
The Sponge Cake is known for its softness and its delicate taste, which go perfectly with the most varied fillings. It can also be enjoyed simply naked, with a slight dusting of powdered sugar, and in this form it approaches the cake paradise, but with a much more delicate and sophisticated texture.