Author Notes
A light, creamy, fluffy and yellow colored dough called “Ló” with a thin, slightly soft and golden brown crust followed by the most creamy sweet egg layer.
A great and easy dessert to have in your Easter Table. And guess what?! You can make it in advance!
It’s a family favorite! —Francisca Azeredo Lobo
Ingredients
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5
eggs
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13
yolks
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1 pinch
salt
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120 grams
plain flour
Directions
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Line a clay cake pan with foolscap paper or other thick white paper - I used 2 sheets.
In a large bowl, whisk together sugar, yolks, and eggs for 30 minutes or use an electric mixer for 15 minutes.
Meanwhile, preheat oven to 220 ºC / 428 ºF.
Sift flour and salt and gently fold it all together.
Pour batter into prepared pans and bake for 10 minutes and then lower the temperature to 180ºC / 356 ºF for 20 minutes more.
When you take it out of the oven it should be golden brown and the center should shake a little.
Let it sit in the pan until cool. Remove it carefully, so it doesn't crack.
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My clay cake pan has 27 cm of inner superior diameter, 20 cm of inner inferior diameter and 8.5 cm in height.
The first time you use a clay cake pan it's advisable to dip it in water before first use.
Here in Portugal, clay cake pans are easily found at local fairs or in specialty bakery shops.
The Sponge Cake cooking time differs from oven to oven and with the type of cake pan used.
You can also use a metal cake pan and line it with parchment paper, but you will need to reduce the cooking time.
This 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.
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Recipe adapted from Traditional Portuguese Cooking by Maria de Lourdes Modesto.
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