For recipe see "Holiday Breads"

"Pane di Pasqua" is generally translated as "Easter bread" but in fact this dessert is not a bread at all, but a sponge cake. Prior to World War II "pane di Pasqua" was one of the most popular Easter treats in Molise. Possibly, the reason for this was because it doesn't require a great deal of eggs (Eggs were expensive at that time). Of course, when the "pane di Pasqua" turns out well (And this is Not an easy sponge cake to do even for experienced first-generation Italian mamas!!!) it is not only one of the cheapest sponge cakes to make, but it is also one of the best-tasting ones as well.... Photo: Mary Melfi.

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