Margaride sponge cake | Traditional Portuguese Sponge Bread

Learn how to make the best dry traditional sponge cake in Portugal, typical of Felgueiras, it is a very light, very fluffy and aromatic cake, with a hole in the center, wrapped in the paper in which it was baked and traditionally broken and eaten by hand. This cake is perfect to accompany with tea or coffee.

03 Mar 2026 1 min read 34

Preparation Time: 30 mins | Cooking Time: 50 mins | To: 6-8 people

INGREDIENTS:

12 yolks + 3 whole eggs
225 g of sugar
1 tsp of salt
100 g fine flour
Alcove paper (or alternatively tracing paper)
Clay mold with lid (or alternatively aluminum mold nº 30)

PREPARATION:

Beat the eggs with the sugar and salt in a mixer at medium speed for 15 minutes. Increase to maximum speed and beat for another 5 minutes. Until the dough triples in volume.

Preheat the oven to 180º C.

Sift the flour directly into the dough and gently fold it in by hand, using circular movements from bottom to top, ensuring that the flour is well absorbed.

Line a hole mold with sheets of foolscap paper, inclined and slightly overlapping.

Pour the dough into the pan and bake in a preheated oven at 200º C for around 50 minutes or until cooked.

Remove from the oven and remove from the mold once cooled.