Pao de lo Alfeizerao (Portuguese creamy sponge cake)
King D. Carlos (1863-1908) often visited his friend the nobleman Vitorino Froes "spending seasons between the Alfeizerão estate and a house in S. Martinho do Porto". It was on one of these occasions that, due to an early withdrawal from the oven or lack of practice, the sponge cake was undercooked. This is when it is tasted and the response was one of excellent approval. The King himself praised that preparation so much that, from that moment on, it seems that the few who knew how to make the recipe, began to take them out of the oven in advance for the satisfaction they gave. And this is how a tradition that lasts is established. And the sponge cake that went to the King's table, and to church auctions, became a local tradition.
Equipment
- 9 inch springform pan for cake pan
- parchment paper
Ingredients
- 4 Whole eggs
- 8 egg yolks
- ¾ cup sugar
- ½ cup flour (plus 2 tsp)
- ¼ tsp salt
Instructions
- Preheat your oven 430°F (220°C )
- In a 9 inch springform pan or 9 inch cake pan place two sheets of parchment paper and spray with some additional spray oil.
- In a mixing bowl add the sugar, egg yolks and salt. Whip at high speed for 5 minutes
- Next, add the egg yolks, whip at high speed for 5 minutes
- Sift the flour into the whipped eggs/sugar mixture. Gently fold in the flour
- Pour the batter into the pan lined with parchment paper. Bake in the oven at 430°F for about 8 to 10 minutes. )Or an internal temperature of 155- 160°F) (72°C). It should have a slight gold in color the edges of the cake should be firm to the touch but the middle should be very wiggly. The cake will continue to cook for about five minutes after you take it out of the oven.
- I recommend taking notes, when you baked this cake, especially the temperature of the oven and exactly how long you cooked it. Because each oven could vary slightly. The middle should be very undercooked. After making this cake a few times I find I like it best when I took it to until it reaches an internal temperature r reaches 155 F or 68°C (the temperature of the cake will rise about another 5°F {3°C} after you pull it out of the oven)
Notes
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