Padišpanj (Sponge Cake known as Bread of Spain)

Beat 12 farm-fresh eggs and 12 tablespoons of sugar to a fine mixture. Add 12 tablespoons of flour stirring gently to get tender texture. Pour the mixture on a greased cake-pan and bake on 150°C for about an hour. Leave to cool before serving. This cake was served on special occasions and became an ideal gift for wedding ceremonies. The recipe was brought to our region from Spain by Dubrovnik seafarers and was called Pan di Spagna.

It goes excellently with Prosecco, a sweet wine made of Malvasia grapes.