2 thoughts on “(English) My Lemony Pandespáni Cake (a variation of Pan di Spagna, Italian Sponge Cake)

  1. this sounds so much like a cake my grand mother made. She was from a small town near Bari, Italy. I’m pretty certain she used almond flour (she made her own). I was wondering if you thought almond flour would work or not? I am trying to be gluten free.

    1. Almond flour could certainly work, maybe with the addition of rice flour to lighten it.
      I have not tested it and cannot give you exact proportions, but I suggest you try –maybe half almond and half rice instead of the flour in the recipe. If you like it, please report on the results and I would love to post your gluten-free version as a variation, with your name, of course!

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