Portuguese Sponge Cake
Ingredients
- 5.3 pcEgg (at room temperature)
- 133.3 gWhite sugar
- 100 gWheat flour (sifted)
- 0.7 pinchFleur de sel
- 0.7 pcLemon (zested)
Method
A thin golden crust protecting an incredibly light, almost mousse-like center. When sliced, the crumb is airy and the smell of warm sponge cake fills the kitchen.
- 1
In the mixer bowl, whisk the whole eggs with the white sugar, fleur de sel, and lemon zest for at least 15 minutes. The mixture should triple in volume, become very pale, and form a thick ribbon when the whisk is lifted.
- 2
Sift the wheat flour over the mixture. Gently fold in using a spatula, with a circular motion from bottom to top, to avoid breaking the air bubbles and maintain the foamy structure.
- 3
Pour the batter into a mold lined with parchment paper. Bake at 180°C. The cake is ready when it is golden brown and the center is just set but remains soft under light finger pressure.
Frequently asked questions
How do you get this dish right?
- Don't skip the 15 minutes of whisking; the air incorporated is what makes the cake rise, not baking powder.
- Use room temperature eggs to achieve maximum volume.
- Line the mold with parchment paper that extends above the edges, as the cake will rise significantly.
How long does this dish keep?
Store the cake in a clean cloth at room temperature for up to 2 days to prevent it from drying out.
