Viana Rolls

Very sweet and unmistakably eggy, yet surprisingly light: the sponge sheet is airy and slightly springy, the yolk filling is silky and almost molten, and the dusting of sugar adds a dry, faint crackle against the moist centre.

The classic version carries only the egg cream and a dusting of sugar, though some bakers scent it with cinnamon. Variants filled with fruit compote or jelly have appeared, but the egg-cream version remains the benchmark and the certified form.

Look for it in the Viana do Castelo pastelarias and confeitarias that joined the municipal certification, among them Zé Natário, Pastelaria Rosarinho, Ameadella and Dona Farinha. The real thing always shows a thin sponge spiral overflowing with egg cream, not a plain rolled cake.

It calls for a short espresso or bica to cut the sweetness; for a more Minho touch, pair it with a glass of Port or a Moscatel.