This sponge variation from Portuguese cuisine is flavoured with lemon or orange peel. It is served plain, and day old cake may be incorporated into other desserts like puddings. The "pão-de-Ló de Alfeizerão" is lightly baked to a pudding like consistency and flavored with brandy. Anecdotal legends about the cakes origin associate it with a secret recipe passed down by nuns to the village of Alfeizerão. The manufacture for commercial markets began during the Portuguese Revolution of 1910. The "Pão-de-Ló" evolved from the old French "pain de lof", which in turn was a Dutch borrowing from "loef". All variants "loef", "lof", "ló" refer to a nautical sail or cloth's side where the wind blows. The French adopted the Italian "Genovese" version of the cake and called it "génoise". In Italy the cake was known as "pan di spagna". Also in France and Portugal the same equivalent terms were used around the 16th century, respectively "pain d’Espagne" and "pão de Hespanha/pão de Castella". Introduced to Japan by Portuguese traders in the 16th century, the Japanese variations on the cake are known as "castella", "kasutera" or simply "pan".