Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Portuguese Sponge Cake is a noble base of Portuguese pastries, with very varied regional recipes.
Some versions are fluffy and dry; others are moist in the center, almost creamy.
The simplicity of the ingredients requires attention to the eggs and the oven.
Ingredients
- 8 eggs
- 250 g of sugar
- 150 g of sifted wheat flour
- 1 pinch of salt
- Butter and flour for the pan
Preparation Method
- Beat eggs and sugar until a very voluminous cream forms.
- Gently fold in the sifted flour.
- Pour into the prepared pan.
- Bake in a medium oven until set, respecting the desired doneness.
- Let cool slightly before unmolding.
- Serve plain, with coffee or egg jam.
Tips from Empório Portugal
- Beating the eggs well is the secret to lightness.
- Flour should be added without vigorous mixing.
- For a creamier center, reduce the baking time and use an appropriate pan.
Possible Substitutions in Brazil
- Regular sifted flour works well.
- Lemon zest can add fragrance, although it is not mandatory.
Pairing
Coffee or Tawny Port. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is an editorial version from Empório Portugal inspired by Portuguese culinary tradition. There are regional and family variations, especially in seasonings, quantities, and preparation methods.
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