This recipe for panatela was my mother's specialty. I have never eaten any that was not prepared by someone in the Jewish community, so I assume that it is our own Sephardic-style sponge cake. The trick is to have this cake rise beautifully and remain nice and fluffy for several days if properly stored in an airtight canister after it has cooled. For many years the panetelas that I made rose very nicely and tasted quite good, but they lost their fluffiness within a couple of hours. Then, totally by accident, I found out that you had to go through the preparations at very high speed, because that is how my mother always did everything, and her panetela was always perfect. One day when I
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