Very soft and perfect when cut, it has a soft and homogeneous texture. It is special to enrich many pastry specialties, such as cakes and small pastry and in cold processed pastry (semifreddo, mousse in tub, cakes in slices, a.s.o.). Cocoa Pan di Spagna is excellent also to prepare plentiful gelato specialties, such as for instance Sacher Cake or Apple Cake.