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English (UK) 
Description: Dimensions: round Color: Gold with brown crust Texture: soft.
Special characteristics: Made in a wood-fired oven, in clay molds and beaten by hand.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients used: Eggs, sugar, flour.
Preparation: Add 3 egg twins, 12 whole eggs to 500 g of sugar. Beat for 10 minutes with your hands. Add the 300 g of flour and beat for another 10 minutes. After preheating the clay molds, line the molds with paper and pour the dough. It should be in the oven for 45 minutes.
Know-how: The particularities of this confection is the way to beat the ingredients, by hand for more than 10 minutes. The wood-fired oven must be very hot, so that it preheats the molds and only then bakes the sponge cake.
Forms of commercialization: Per kg.
Product availability throughout the year: Annual, with a greater predominance at Easter time.
Representativeness in local food: Traditional sweet of the munici-pality, indispensable in any festive season.
Product availability: Continuous Supply.
Documentary elements (written, photographic, videographic, etc.): https://www.youtube.com/watch?v=2te88-4Oh-k
