Sponge Cake From Ovar

  1. Line a clay cake pan with foolscap paper or other thick white paper - I used 2 sheets.rnIn a large bowl, whisk together sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes.rnMeanwhile, preheat oven to 220 u0b0C / 428 u0b0F.rnSift flour and salt and gently fold it all together.rnPour batter into prepared pans and bake for 10 minutes and then lower the temperature to 180u0b0C / 356 u0b0F for 20 minutes more.rnWhen you take it out of the oven it should be golden brown and the center should shake a little.rnLet it sit in the pan until cool. Remove it carefully, so it doesn't crack.
  2. My clay cake pan has 27 cm of inner superior diameter, 20 cm of inner inferior diameter and 8.5 cm in height.rnThe first time you use a clay cake pan it's advisable to dip it in water before first use.rnHere in Portugal, clay cake pans are easily found at local fairs or in specialty bakery shops.rnThe Sponge Cake cooking time differs from oven to oven and with the type of cake pan used.rnYou can also use a metal cake pan and line it with parchment paper, but you will need to reduce the cooking time.rnThis loaf should rest for at least 6 hours, but it's best 24 hours later. The difference is incredible! So I advise you to prepare it in advance.
  3. Recipe adapted from Traditional Portuguese Cooking by Maria de Lourdes Modesto.

eggs, yolks, salt, flour

Taken from food52.com/recipes/69855-sponge-cake-from-ovar (may not work)

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