Best Moms Portuguese Sponge Cake Recipes

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

MOM'S PORTUGUESE SPONGE CAKE.

Steps:

• MIX eggs,splenda until all are very creamy ,scrapping sides down.
• THEN ADD flour,canola oil and baking powder,and extract.(or your coco powder.) IF you are going to make a marble sponge cake. SPRAY AND flour loaf pan,or cake pan. FILL the loaf pan half way,with the vanilla batter and the half add the coco powder,mix and then pour over it and bake it .
• PREHEAT OVEN to 350* and bake for 55 minutes to 1 hour according to your stove temp. Test with long toothpick make sure that it comes out clear. COOL on cookie rack until cooled all the. YOU CAN SLICE YOUR SPONGE CAKE ,AND serve it topping with fresh fruits berries,fresh whip cream,top with a spritz peppermint leaves. ITS ONE of my mom's favorite desserts very light and very good and very refresh for any special time OR just every day .

SPONGE CAKE (PORTUGUESE PAO DE LO)

Steps:

• Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
• Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
• In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
• Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
• Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.