I made this cake for my nephew birthday. I was looking for a sponge cake recipe. Then I saw this recipe from dianasdesserts blog; her link is attached at the bottom. I decided to try. I have also added orange zest and juice.
Found the definition on google: “In Portugal, this cake can be made high like this one or as a thin sponge cake (jelly roll) with a chocolate or quince jam filling (Swiss roll jam)”.
It’s a plain cake so I decided to add strawberries as decoration. The cake is soft and taste of orange flavour. You got to use tube pan. I am glad the cake turns out well as this is my first sponge cake ever made.
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbs orange juice to glazed
A punnet of strawberries to decorate
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon coloured. Add in orange zest.
Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean.
Let cool for 10 minutes then remove from pan. After removing I glazed it with orange juice and decorate it with strawberries and serve with espresso coffee.
Note: cake will spring back. This cake is normally served plain but may be served with powdered sugar and fruit.
The original recipe: http://www.dianasdesserts.com/