Ingredients: 19 yolks + 6 whole eggs 500 g sugar 250 g flour zest of 1/2 lemon a bit of salt Preparation: Beat the eggs with the salt, sugar and lemon zest for half an hour. Beat in an electric mixer for 20 minutes. Add the flour by wrapping it well in the egg mixture. Line a mold with 4 sheets of foolscap, previously greased, and pour the preparation inside. Bake for approximately 45 minutes in a hot oven, 200º, covered with aluminum foil, or ideally, with the same shape, with the paper inside the mold. Margaride's authentic sponge cake is baked in a wood-fired oven in unglazed clay molds. These forms consist of three bowls, two equal and a smaller one, which is placed inverted in the center of one of the other bowls forming a pipe. After being lined with thick paper, in overlapping squares, the dough is laid there, the edges of the paper turned inwards and then covered with the other bowl. Source and rights: http://delilicias.blogspot.com/2013/03/pao-de-lo-da-zona-de-margaride.html
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