A traditional Portuguese sponge cake.
  • 10 eggs (at room temperature)
  • 1 cup sugar
  • 2 cups flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of a large lemon, or orange, or 2 of those Cutie Mandarins (optional}


  • Preheat the oven to 360 F (180 C)

  • Grease the inside of a tube or bundt pan with butter, then flour. Set the pan aside.

  • Into a medium bowl, sift the flour and salt. Set the bowl aside.

  • Add eggs to the bowl of a stand mixer. Using the whisk attachment, turn the mixer to high, and beat the eggs for 5 minutes. (Can also be done with handheld mixer.

  • Start adding the sugar gradually, 2-3 tbsp at a time. Beat for another 5-7 minutes on high, or until the mixture is pale and thick. If you create a swirl using the whisk, its shape should hold.

  • Attach the paddle attachment, and turn on the mixer to medium-low speed. Gradually fold in the flour. Mix the batter one last time using a spatula to make sure that all the flour is incorporated and there are no lumps. (Can also be folded in by hand with a spatula or whisk.)

  • Pour the batter into the prepared pan. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.

  • Let the cake cool for 10-15 minutes on the countertop at room temperature. The cake will deflate a little bit, which is totally fine.

  • Run a spatula around the cake to make sure no sides are sticking. Flip onto a large plate.

  • Sprinkle powdered sugar and cinnamon on top for garnish, if desired or serve with fresh berries on the side.