Pan di Spagna (the name dates back to the Ottoman Empire) is what people commonly know as sponge cake. You use it for celebratory cakes, from your kids' birthdays to wedding cakes. The same composition is used for Ladyfingers, which are also used in Tiramisu, Zuccotto, and other desserts. You probably know those dry shelf Ladyfingers, but I don't quite recommend them. I show two pictures. The bottom side is flat, if you need specific decorations, and the top side is in waves, if you need a different level of surface to play with. Of course, you can just eat it like it is, if you don't need anything fancy. View quoted note →