Ovar Sponge Cake

Recipe

Ovar Sponge Cake


Ingredients: - 1 clay pot (+/- 25 cm in diameter) - 1 sheet of white paper - 1 sheet of butter paper - spreadable butter - 18 gems - 250 g of sugar - 100 g of sifted wheat flour - 4 egg whites beaten Method of preparation: Line 1 clay pot (+/- 25 cm in diameter) with 1 sheet of white paper and set the edges to
the height of the pan and then place 1 whole sheet of butter paper and grease with butter. Note: the cardboard is for firmness, protect the bottom of the loaf of bread and not burn
and so that the loaf of bread is creamy. Book it. The pan (which can also be aluminum)
has to have high edges, as the loaf of bread grows too much and with the high edges
it will not spill during cooking.
In an electric mixer, place 18 egg yolks,
250 g of sugar and beat at high speed for 20 minutes
(or until it doubles in volume to a whitish marshmalow cream).
Turn off the mixer and sprinkle 100 g of sifted wheat flour and reconnect
the mixer just to mix the ingredients. Add 4 beaten egg whites and combine with a fork. Transfer the dough to the pan
(reserved above) and bake in preheated oven at 180 degrees for 30 minutes.
Remove from the oven and let cool. Above it will be a very fine golden layer and inside as
if it were a pudding.