[Sca-cooks] Sponge sugar

[Suey]

Does anyone know about this one? Teresa de Castro talks about "azucar 
rosado" (pink sugar) or "panal de azucar" which I translate as sponge 
sugar. It is caramelized sugar to which something is added to fluff it 
up which today is lemon juice. My translation does not check out. I play 
around with the Mexicans panella and other deviations of panel, loaf or 
cone sugars but nothing comes out pink or fluffy in English.  Castro's 
sugar citations are for Spain between 756 and 1480 more or less. I think 
her 'pink sugar' could be 15th Century.
Suey