Coming from Catalan culinary tradition, this dessert has been present in confectionery since the 18th century, but especially in the 19th century, when the production and use of sugar became widespread. For many, the simplicity of its preparation makes it one of the ultimate expressions of patisserie.
The name of this delicacy, according to some sources, is to be found in the patron saint's processions where it was traditional to carry this cake and distribute it among the attendees. The devotees, who were impatient, couldn't wait until the end of the procession and "snatched" them up as they made their way, and the verb "pessigant" is Catalan for "snatching".
Its name changes geographically. Hence we have the bescuit (Valencia), the pan di Spagna (Italy), el pâo de ló (Portugal), el pain de Savoie (France), or the Sponge cake (Anglophone countries).
Apart from being the basis of Easter cakes, it is also used to make elaborate and sophisticated recipes with several ingredients.
The fluffiness and lightness of the basic pa de pessic, such as the recipe we offer, continues to be a delicious and flavourful temptation.
Preparation for 4 people:
Separate the egg whites from the yolks and beat them until they become light and fluffy.
Mix the sugar and both parts of the eggs and sift the flour on top with yeast and a pinch of salt.
Then add oil to the mixture and then milk.
Stir well and, when the dough is creamy, place in a mould, sprinkle with flour and butter.
Bake at 180° for 45 minutes and the pa pessic is done. Light and very tasty.
Ingredients for making pa pessic:
-125 g of sugar
-125 g of flour
-A pinch of salt
-1 tablespoon baking powder
These traditional cakes are essential because they are easy to make, tasty and straightforward, and are the basis for other more elaborate desserts enjoyed everywhere.