Ovar Sponge Cake
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
8
Yield
1 Ovar Sponge Cake, approximately 8 inches in diameter
Calories
Approximately 280 calories
The Ovar Sponge Cake, or ‘Pão de Ló de Ovar,’ is a cherished Portuguese dessert, hailing from the small town of Ovar.
This delicacy stands out for its rich, moist interior and lightly browned crust, offering a taste experience that’s both simple and profound.
Unlike traditional sponge cakes, the Ovar version boasts a creamy, almost custard-like center, achieved through a meticulous balance of eggs, sugar, and flour.
This recipe invites you into the heart of Portuguese baking tradition, where each bite tells a story of heritage, craftsmanship, and the pure joy of sweet indulgence.
Perfect for celebrations, afternoon tea, or as a special treat, the Ovar Sponge Cake is a testament to the beauty of simplicity in baking.
Ingredients
- 12 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 1 cup all-purpose flour, sifted
- A pinch of salt
- Butter for greasing
- Powdered sugar for dusting
- Note: For the best results, use the freshest eggs possible.
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a round cake pan with butter, then line the bottom with parchment paper.
- Separate the egg yolks from the whites. In a large bowl, beat the yolks with the granulated sugar until thick and pale, forming a ribbon-like texture when the beaters are lifted.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate the mixture.
- Sift the flour over the egg mixture and fold it in gently until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 25 minutes, or until the edges are lightly browned but the center remains slightly moist and custardy.
- Let the cake cool in the pan for a few minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tips & Tricks
- Do not over-mix the batter to ensure the cake remains light and airy.
- The cake is traditionally slightly undercooked in the center to achieve its characteristic moist, custardy texture.
- Serve with a dollop of whipped cream or fresh berries for an added touch of elegance and flavor.
Mise en Place
Ingredients
Utensils
- Large eggs
- Granulated sugar
- All-purpose flour
- Salt
- Butter
- Powdered sugar
- Round cake pan
- Parchment paper
- Large bowls (2)
- Electric mixer or whisk
- Spatula
- Sifter
- Wire rack
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