Catalan Sponge Cake: Pa de Pessic
Sometimes my Mr comes to me with a specific cake or meal request that got into his head, that he remembers having consumed several times during his childhood. On these occasions what else to do but satisfy that craving? So the other day we made a Catalan Sponge Cake. A damn good one, if I say so! Also this was my second attempt at sponge cake so I’m doubly happy for the result as the first one (years ago) landed in the trash. And almost broke the trashcan!
Pa de Pessic or Catalan Sponge Cake
Original recipe at Los Fogones De Piu
175 grs sugar
50 grs all purpose flour
50 grs corn flour
zest of 1 lemon
pinch of salt
sugar to decorate
1. Sift the flours, salt and put it aside.
2. Beat the egg whites until stiff peaks form and put it aside as well.
3. Beat the egg yolks with the sugar until it doubles in volume and starts to turn white.
4. Carefully add the lemon zest and flour mixture to the egg yolk mixture.
5. with a spatula, carefully mix in the egg whites too.
6. Grease and flour your baking pan and pour the mixture in it.
7. Bake in pre-heated oven at 180°C/360°F, for about 30-40 minutes. Once baked, let cool in the pan and sprinkle with sugar before serving.
I think this is a perfect sponge cake for marmalade rolls, cakes, or as my Mr eats it – dunked in warm chocolate milk.