Introduction

Embark on a culinary adventure with Torta de Azeitão, a traditional Portuguese sponge cake rolled with a luscious layer of sweet egg cream. This delightful treat, hailing from the town of Azeitão, is a celebration of Portugal’s rich baking heritage. Join me as we explore the art of crafting this exquisite Torta de Azeitão, capturing the essence of the sun-soaked landscapes and warm hospitality of Portugal.

Who is This Recipe For?

Torta de Azeitão is for those who savor the fusion of textures and flavors in a perfectly rolled sponge cake. Whether you’re an experienced baker or someone looking to elevate your dessert game, this recipe offers a chance to transport your taste buds to the heart of Portuguese sweetness. Share it with friends and family or savor it quietly with a cup of coffee—Torta de Azeitão is a versatile indulgence.

What Makes it Great?

What sets Torta de Azeitão apart is the harmonious combination of light sponge cake and rich, sweet egg cream. The cake, delicately rolled with the filling, creates a visually stunning treat that is as delightful to the eyes as it is to the palate. This dessert showcases the finesse of Portuguese pastry craftsmanship.

Ingredients

To embark on this culinary journey, gather the following ingredients:

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Zest of 1 lemon

For the Egg Cream Filling:

• 6 large egg yolks
• 1 cup granulated sugar
• 1 cup water
• Zest of 1 lemon
• 1 cinnamon stick
• 1 tablespoon all-purpose flour
• Powdered sugar for dusting (optional)

Directions

Let’s dive into the process of creating the enchanting Torta de Azeitão:

Sponge Cake:

1. Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan.
2. In a large bowl, beat the eggs and sugar until thick and pale.
3. Sift together the flour and baking powder, then gently fold them into the egg mixture.
4. Add the lemon zest and mix until just combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. Remove from the oven and let it cool slightly.

Egg Cream Filling:

1. In a saucepan, combine the sugar, water, lemon zest, and cinnamon stick. Bring to a simmer.
2. In a bowl, whisk the egg yolks and flour until smooth.
3. Slowly pour the hot sugar syrup into the egg yolk mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat until it thickens into a creamy consistency.
5. Remove the cinnamon stick and let the egg cream cool.

Assembly:

1. Gently roll the slightly cooled sponge cake, using a kitchen towel to assist in rolling.
2. Unroll the cake and spread the egg cream filling evenly over the surface.
3. Carefully roll the cake again, this time without the towel.
4. Place the rolled Torta de Azeitão on a serving platter, seam side down.
5. Optionally, dust the top with powdered sugar for a decorative touch.

Kitchen Equipment Needed

To craft this masterpiece from Azeitão, ensure you have the following kitchen equipment:

• Mixing bowls
• Electric mixer
• 15×10-inch jelly roll pan
• Saucepan
• Whisk

Recipe Tips and Variations

Tips:

• Roll the sponge cake while it’s still warm to prevent cracking.
• Allow the egg cream to cool sufficiently before spreading it on the cake.

Variations:

• Experiment with different citrus zests, such as orange or lime, for a unique flavor twist.
• Add a splash of Port wine to the egg cream for a subtle, sophisticated note.

Storing Leftovers

Torta de Azeitão is best enjoyed fresh, but any leftovers can be refrigerated in an airtight container for up to two days. Bring it to room temperature before serving to enhance its flavors.

Pairings

Pair this delectable treat with a glass of Moscatel wine or a cup of strong Portuguese coffee. The sweet and citrusy notes of Torta de Azeitão harmonize beautifully with the rich complexity of the wine or the robust flavor of the coffee.

Frequently Asked Questions

Q: Can I make the sponge cake in advance?

A: Yes, you can bake the sponge cake ahead of time and store it in an airtight container. Assemble with the egg cream filling just before serving for optimal freshness.

Q: Can I use a different spice instead of cinnamon?

A: Absolutely! Nutmeg or vanilla can be excellent alternatives to cinnamon, adding their own distinct flavors to the egg cream.

Q: Can I freeze Torta de Azeitão?

A: While the sponge cake may become slightly more delicate after freezing, you can freeze the assembled Torta de Azeitão for up to one month. Thaw it in the refrigerator before serving.

Conclusion

Torta de Azeitão invites you to experience the charm of Portuguese pastry craftsmanship. Share the joy by crafting this delightful dessert, and don’t forget to subscribe for more culinary adventures. Happy baking!