Description
Portugal's Pandoro is widely regarded as the precursor to many of today's "sponge cakes." Filled with egg yolks, this cake is rich and does not harden over time.
Ingredients
Units
Scale
- 1 egg
- 3 egg yolks
- 20 g granulated sugar
- 1 tablespoon (21g) honey
- 25g cake flour
Instructions
Preparations
- Preheat the oven to 180°C (350°F) 10 minutes before baking.
Sponge cake dough
- Line the mold with one large sheet of baking paper.
- In a bowl, combine the eggs, egg yolks, granulated sugar, and honey. Beat well with a hand mixer until it becomes pale and thick.
- Sift in the cake flour and mix it gently using a rubber spatula.
- Place in the middle of the oven at 180°C(350°F) and bake for 15 minutes.
Notes
The baking time may vary slightly depending on the oven. In a conventional electric oven, without using the fan, the cake is baked at 180°C (350°F). If baked for 10 minutes, the overall texture may still be too undercooked, while going beyond 15 minutes will result in a thoroughly baked cake, including the center.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Traditional Cakes
- Cuisine: Portuguese
Nutrition
- Serving Size: 1
- Calories: 101
- Sugar: 5
- Sodium: 24
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 4
- Cholesterol: 185