Sponge Cake (Portuguese Pão de Ló de Ovar)

Pão de Ló de Ovar may be the most famous Portuguese cake, dating back to the 18th century when it was made in convents by nuns. The earliest written evidence about this sponge cake dates back to 1781, in a book called Irmandade dos Passos, where it is said that pão de Ló de Ovar was a sweet offered to the priests who took the wooden framework to carry the statues in the Holy Week procession. This creamy sponge cake is traditionally made from eggs, sugar, and flour, and today, it is often seen at most food fairs in Portugal. The cake is popular throughout the country, not just in the municipality of Ovar, where it is traditionally produced.

5 whole eggs
13 yolks
sugar (250 g)
all-purpose flour, unbleached (120 g)
pinch kosher salt

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 425°F (220°C/200°C fan, Gas Mark 7).

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 355°F (180°C/160°C fan, Gas Mark 4) 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.

Makes 8 servings.

Cook's Notes:

• 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.
• 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.