"Pan de España" (also spelled: Pan d'España, Pan d'Españya, or Pan d'Españia) literally means "Bread of Spain" in Spanish, but in this context, it refers to a sponge cake made for Passover ("Para Pesah" or "Para Pésaj" meaning "for Passover" in Spanish) in the Spanish-Jewish style. Pan de España is one of many traditional Sephardic Passover / Pesach recipes; the "Pan de León" of León, Spain is another type of Spanish-Jewish sponge cake. Sephardic Jews or Sephardim (alternate spelling: Sefardim; plural form of "Sephardi" or "Sefardi"; descriptive form: "Sephardic" or "Sefardic") are Jews whose ancestors came from either Spain and/or Portugal.
The following Pan de España recipe for the Passover / Pesach festival produces a typical Spanish-Jewish sponge cake, with lemon and orange zest and juice.
12 large eggs, divided, at room temperature
1/2 cup potato starch
1/2 cup cake meal
zest and juice of one lemon
zest and juice of one orange
2 cups sugar
Instructions for the Pan de España recipe Para Pesah (Passover Sponge Cake recipe - Spanish-Jewish style):