Portuguese Whisked Sponge Cake

What you need

• 6 large eggs, at room temperature, separated
• 150 g (3/4 cup) granulated sugar
• 150 g (1 1/4 cups) all-purpose flour, sifted
• 1 pinch salt
• 10 g (2 tsp) butter, for greasing the pan

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 24 cm (9 1/2 in) round cake pan with the butter and line the bottom with parchment paper.

2. 2

   Whisk the egg yolks with the sugar at high speed until very pale, thick and tripled in volume, 8-10 min. The whisk should leave a ribbon trail that stays visible.

3. 3

   In a clean, dry bowl, whisk the egg whites with the salt to firm peaks.

4. 4

   Sift the flour over the yolk mixture in three additions, folding it in gently after each addition with a spatula.

5. 5

   Fold in a third of the whites to loosen the batter, then fold in the rest until no streaks remain. Do not stir.

6. 6

   Pour the batter into the pan and tap the pan once on the counter to release large air bubbles.

7. 7

   Bake until the cake is golden and springs back when pressed, and a toothpick comes out dry, 30-35 min. Do not open the oven in the first 20 min.

8. 8

   Cool in the pan for 10 min, then run a knife around the edge and turn the cake out onto a rack. Serve plain or dusted with sugar.

Imported from saborosos.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.