Este bolo, conhecido como “Bolo Económico”, é a prova de que não são precisos ingredientes caros ou técnicas complicadas para criar algo verdadeiramente delicioso. É um bolo simples, fofo e versátil, perfeito para o lanche da tarde, para acompanhar um café ou para servir como base para sobremesas mais elaboradas. A sua simplicidade é o seu maior trunfo, resultando num bolo reconfortante que sabe a casa.

Ingredientes

  • 1 ovo
  • 2 colheres de sopa de manteiga (com ou sem sal, tanto faz)
  • 1 xícara de chá de leite
  • 1 xícara de chá de açúcar
  • 2 xícaras chá de farinha de trigo
  • 1 colher de sopa bem rasa de fermento em pó
  • 1 colher de chá de essência de baunilha

Preparação

  1. Pré aquecer o forno a 180 graus
  2. Untar e polvilhar com farinha uma forma de anel de aproximadamente 20 cm de diâmetro, reservar
  3. Peneirar o açúcar e a farinha de trigo separadamente, reservar
  4. Bater a manteiga, o açúcar e o ovo inteiro até obter um creme leve e clarinho (pode bater com batedeira ou na mão, só é importante bater bem)
  5. Adicionar a farinha de trigo, alternado-a com o leite. Bater mais um pouco, mas agora só o suficiente para misturar.
  6. Juntar a essência de baunilha e o fermento, misturar bem e colocar a massa na forma reservada.
  7. Levar ao forno médio 180º (meu forno é fraco então deixei no 250º), deixar assar até dourar (não ficará pronto antes de 30 minutos).
  8. Testar o ponto inserindo um palito que deverá sair seco.
  9. Desenforme o bolo somente depois de frio.

For a simple, comforting bake that won’t break the bank, here’s the English version of this classic recipe.

Simple Vanilla Sponge Cake

This “Economical Cake” is a cherished classic for a reason. It’s a wonderfully humble, single-egg sponge cake that proves you don’t need a long list of fancy ingredients to create a delicious, comforting treat. With its light, fluffy texture and delicate vanilla flavour, it is the perfect everyday cake, ready to be enjoyed with a cup of tea or coffee.

Its beauty lies in its simplicity and versatility. This cake serves as a fantastic base. You can serve a slice warm with a dollop of jam and cream, use it as the foundation for a spectacular trifle, or simply dust it with icing sugar. It’s a recipe that invites you to be creative.

The method is incredibly straightforward, relying on the classic creaming technique to create its light texture. Beating the butter, sugar, and egg properly is the key to success, so take your time with that initial step to incorporate plenty of air.

Ingredients

  • 1 large egg
  • 2 tablespoons butter, at room temperature
  • 1 cup (240ml) milk
  • 1 cup (200g) caster sugar
  • 2 cups (250g) plain flour
  • 1 level tablespoon baking powder
  • 1 teaspoon vanilla extract

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grease and flour a 20cm ring tin and set aside.
  3. Sift the caster sugar and plain flour into separate bowls and set aside.
  4. In a large bowl, beat the butter, sugar, and the whole egg together until you have a light and pale cream. You can use an electric mixer or do it by hand; the important thing is to beat it very well to get lots of air into the mixture.
  5. Gradually add the sifted flour, alternating with the milk. Mix gently, but only until everything is just combined. Do not overmix at this stage.
  6. Stir in the vanilla extract and the baking powder, mix gently one last time, and pour the batter into the prepared tin.
  7. Bake in the preheated oven for at least 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
  8. Allow the cake to cool completely in the tin before turning it out.

Tips:

  • For the best texture, ensure your egg, butter, and milk are all at room temperature before you start.
  • Don’t overmix the batter once you’ve added the flour, as this can result in a tough cake. Mix just until the streaks of flour disappear.
  • Feel free to add other flavours. The zest of a lemon or an orange would be a wonderful addition to the batter.
  • This cake is lovely when dusted with icing sugar, but you could also top it with a simple glacé icing (icing sugar mixed with a little water or lemon juice).