Torta de Viana — Henrique Sá Pessoa Version
Henrique Sá Pessoa published this version of Torta de Viana on 24Kitchen: a nine-egg sponge sheet filled with an eight-yolk cream thickened with starch and rolled while still warm. It is a named, complete cookery formula, not the technical specification of the recipe certified by Viana do Castelo Municipal Council.
- Yields
- Not stated by the source
- Prep
- The source gives 30 min total without separating preparation
- Cook
- 20–25 min baking, plus stovetop filling
Ingredients
- 7.5 g / 0.26 oz Baking powder for the sponge
- 150 g / 5.3 oz Sugar for the sponge
- 180 g / 6.3 oz Wheat flour for the sponge
- 9 Eggs for the sponge
- 10 g / 0.35 oz Cornstarch for the filling
- 75 g / 2.6 oz Sugar for the filling
- 70 ml / 2.4 fl oz Water for the filling
- 8 Egg yolks for the filling
- Quantities not stated Baking parchment and flour for preparing the tray
Method
Beat the nine eggs and gradually add the 150 g sugar, continuing until the mixture is voluminous and pale.
Fold in the 180 g flour and 7.5 g baking powder.
Spread the batter in a rectangular tray prepared with baking parchment and flour. The source gives neither dimensions nor a greasing fat.
Bake in a preheated 185°C / 365°F oven for 20–25 minutes.
For the filling, mix the 75 g sugar with the 10 g cornstarch. Add the 70 ml water and eight yolks and combine.
Cook, stirring, until thickened. Transfer to a bowl and leave to cool.
Turn the still-warm sponge sheet onto a kitchen cloth, spread the upward-facing side with the filling and roll it with the help of the cloth.
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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