The best sponge cake you will ever have.

Considered the best dry pão de ló in Portugal, this classic of Portuguese confectionery conquers everyone with its very light dough.
It's very easy to make. If you are looking for the best recipe, this is the best!

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Ingredients:

- 12 yolks + 3 whole eggs
- 225 g of sugar
- 1 pinch of salt
- 100 g of fine flour
- Almaço paper (or alternatively parchment paper)
- Clay mold with lid (or alternatively aluminum mold nº 30)

Preparation:

1) Preheat the oven to 200º C.
2) Beat the eggs with the sugar with an electric mixer on medium speed for 15 minutes. Increase to maximum speed and beat for another 5 minutes. The dough will rise 3 times in size!
3) Sift the flour directly into the dough and a pinch of salt, gently fold in by hand, in circular movements from the bottom up, ensuring that the flour is well absorbed.
4) Line a pão- de - ló pan with sheets of foolscap paper, angled and slightly overlapping.
5) Pour the dough into the mold and bake in a preheated oven at 200º C for about 50 minutes or until cooked.
6) Remove from the oven and remove from the mold after cooling.

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