Este bolo esponja combina a doçura suave do leite condensado com a acidez refrescante do iogurte de mirtilo, resultando numa sobremesa incrivelmente fofa e húmida. Perfeito para um lanche da tarde ou para acompanhar um café, a sua preparação é simples e o resultado é sempre um sucesso. A textura leve, quase etérea, é conseguida ao incorporar delicadamente as claras em castelo, tornando cada fatia uma verdadeira delícia.

Ingredientes (6 Pessoas)

  • 2 iogurtes de mirtilo
  • 1/2 lata pequena de leite condensado
  • 100 ml de óleo
  • 5 ovos
  • 400 gr de farinha
  • 180 gr de açúcar
  • 1 colher de chá de fermento em pó
  • margarina para a forma
  • farinha para a forma
  • açúcar em pó para decoração

Preparação

  1. Numa tigela, misture o açúcar com o iogurte, o leite condensado, o óleo e as gemas.
  2. Bata na batedeira durante cinco minutos.
  3. À parte, bata as claras em castelo bem firme.
  4. Vá juntando aos poucos, ao preparado inicial, alternando com a farinha peneirada com o fermento.
  5. Unte com margarina e polvilhe com farinha, uma forma sem chaminé, com 23 cm de diâmetro.
  6. Verta a massa e leve ao forno, a 180º C, durante cerca de 40 minutos.
  7. Retire, depois de cozido, deixe arrefecer e desenforme num prato de servir.
  8. Sirva polvilhado com açúcar em pó.

For our English-speaking friends, here is the recipe, freshly translated for you.

Condensed Milk and Blueberry Yoghurt Sponge Cake

This sponge cake masterfully blends the creamy sweetness of condensed milk with the subtle tang of blueberry yoghurt, creating a dessert that is wonderfully moist and fluffy. It’s the kind of treat that’s perfect for an afternoon tea or a simple, comforting dessert after a meal. The beauty of this cake lies in its straightforward preparation and consistently delightful results.

The secret to its light, airy texture is the careful folding of stiffly beaten egg whites into the batter. This technique incorporates air, giving the cake its signature sponginess. For a little twist, consider adding a handful of fresh blueberries to the batter before baking for an extra burst of fruitiness. You could also experiment with different fruit yoghurts, like strawberry or lemon, to create new flavour combinations. A simple lemon glaze instead of icing sugar would also complement the flavours beautifully.

Ingredients (Serves 6)

  • 2 blueberry yoghurts
  • 1/2 small tin of condensed milk
  • 100 ml vegetable oil
  • 5 eggs, separated
  • 400 g plain flour
  • 180 g caster sugar
  • 1 tsp baking powder
  • margarine, for greasing
  • flour, for dusting
  • icing sugar, for decorating

Method

  1. In a large bowl, mix the caster sugar with the yoghurts, condensed milk, oil, and egg yolks.
  2. Beat with an electric mixer for five minutes until well combined.
  3. In a separate, clean bowl, whisk the egg whites until they form stiff peaks.
  4. Gently fold the egg whites into the batter, alternating with the flour and baking powder (sifted together).
  5. Grease and flour a 23 cm round cake tin (without a central tube).
  6. Pour the batter into the prepared tin and bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 40 minutes, or until a skewer inserted into the centre comes out clean.
  7. Once baked, remove from the oven and allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
  8. Transfer to a serving plate and serve dusted with icing sugar.