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A traditional Portuguese sponge cake, rich with egg and baked to a moist, pillowy crumb.
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With roots in Portugal\'s convent-baking tradition, some regional versions are deliberately underbaked at the center for an almost custardy texture.
Whisk the eggs and sugar in a bowl until pale and thick.
Sift in the flour and gently fold together, taking care not to deflate the batter.
Pour into a cake tin and bake at 180°C (350°F) for 20–25 minutes.
Remove while the center is still slightly moist, let cool, and finish.