Bolinhol de Vizela — Published Sugar-Syrup Version
This published formula reproduces Vizela's rectangular sponge cake with abundant yolks and an opaque sugar coating. It is presented as an attributed version: DGADR confirms the egg, sugar and flour base, rectangular shape and syrup, but the know-how of local producers cannot be reduced to one public formula.
- Yields
- 8 servings
- Prep
- Not stated separately; 1 hr total
- Cook
- About 30 min
Ingredients
- 425 g / 15 oz Sugar
- 125 g / 4.4 oz Wheat flour
- 30 g / 1.1 oz Butter
- 12 Medium egg yolks
- 4 Medium eggs
- 150 ml / 5.1 fl oz Water
- as needed Butter for greasing
- as needed Baking parchment
Method
Heat the oven to 180°C / 350°F. Beat the yolks, whole eggs and 125 g of the sugar until thick and pale.
Add the 30 g of butter, then fold in the flour without knocking too much air from the batter.
Line a 15 × 30 cm / 6 × 12 in loaf tin with parchment, grease it and pour in the batter.
Bake for about 30 minutes and leave until warm.
Boil the remaining 300 g of sugar with the water. The source tests the syrup by blowing through a skimmer and removing it when small bubbles form in the air; leave until warm.
Unmould the cake while still warm, coat it with the syrup to form the white crust and leave to cool.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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