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Submitted on
March 24, 2009
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16 (who?)

- 2 eggs
- 1 cup of flour
- 1 cup of sugar
- 1 teaspoon of baking powder
- 4 soup spoons of water


- Separate the yolk from the white (use the eggshell's halves to move the yolk around while the white spills to the bowl underneath)
- Mix the sugar with the yolk and the water and beat until homogeneous
- Gradually add the flour and baking powder (previously mixed) and beat until it's well mixed
- Beat the white separately until it resembles a fluffy white foam (it's ready when you tilt the bowl by several degrees and the foam doesn't budge)
- Add the foam to the batter and slowly fold it until it's well mixed (beating it too fast will make the cake less fluffy)

- Use some butter to grease the baking pan and then cover it with a layer of flour to keep the batter from sticking to the pan (tilt it around until the flour sticks to the whole butter)
- Pour the batter into the pan and even it out before place it in the oven at a medium temperature (high temperature may burn the crust and leave the center uncooked)
- When the top starts to turn golden brown stick a toothpick (or a fork) into the center of the cake (it's ready when no batter is sticking to the toothpick)
- Remove the cake from the pan (gently use a knife, especially if there were spots where butter and flour wasn't applied to get it to unstuck) and place it on a plate to cool

- You can decorate the cake to your liking (I personally recommend a thin layer of melted chocolate and some strawberries/raspberries)
- Goes well with tea (because it's not too sweet) or rolled over with a jam filling
A Water Cake is a traditional Portuguese sponge cake. It's super simple to make, not very fat and super tasty =9
This particular version is my family's recipe. Some people use more eggs or add other extra ingredients like lemon scraps or vanilla extract

A few notes before you attempt baking one:
- By cup I don't mean the actual measure but actual cups or mugs. We never got around calculating the actual dosages ^^;
- I'm not familiar with the cooking vocabulary in english, so I apologize if I'm saying things wrong
- I don't have a camera so I can't take a photo on how the cake looks, but this site illustrates all the steps (it doesn't separate the white from the yolk though) [link]

If you bake it please tell me how it turned out =3
Add a Comment:
kraeon Featured By Owner Feb 27, 2010
what kind of sugar are we going to use?
Birvan Featured By Owner Feb 27, 2010  Hobbyist General Artist
White sugar, but you can use other if you want to
BitchElectrique Featured By Owner Jul 26, 2009
This is awesome- I'm going to try it! =D
Birvan Featured By Owner Jul 28, 2009  Hobbyist General Artist
Tell me if you like it ;)
BitchElectrique Featured By Owner Jul 30, 2009
My family and I finished it within two days. It was good! xD
ok ok so I used 1-1/2 real cups of whole wheat flour, 1 real cup of brown sugar, and 4 Tbsp of water, and the others as listed and it came out quite nice, but I can't really critique it since I've never tried legit water cake in my life. Anyway, it was delicious! Any more recipessss? =D
Birvan Featured By Owner Aug 1, 2009  Hobbyist General Artist
Lol, 2 days? You must have really liked it XD

First time someone asks me that. I'd have to look around in our family cookbook and see if I can find one that's easy to translate ^^;
Theobroma100 Featured By Owner Mar 29, 2009
H*U*G*E hit.

I guess my mugs are bigger than yours...I think there was too much flour, the mix (before folding in the beaten egg whites) was like cookie dough. So I threw in another egg for fun, and it smoothed right out. I made it in an angel food cake pan, so it came out in a ring. Took an hour and 15 minutes to cook at 325 degrees.

Came out with a light brown crust, crispy and a little sweet, and dry and eggy inside. I expected a dry cake, with no oil in the recipe. But it held together and looked lovely.

My husband came home from his errands and took a huge chunk, threw some cherry jam on it, and yummed it right down. Then he took another huge chunk. Then he took a THIRD. This guy is not a big one for sweets! I asked, is it like you get in Portugal? (He spent summer vacations there in high school when his parents lived in Almoçageme.) Answer: Exactly!! So, is it like your mother used to make? --Are you kidding?! My mother can't make this stuff! You get it from a bakery! Can you make it again?

So, thanks!
Birvan Featured By Owner Mar 31, 2009  Hobbyist General Artist
I'm so glad it was such a big success <3

Sounds exactly how it should turn out
If there's one thing I never understood is how people can put oil in a cake recipe. It makes them rather heavy and hard to digest Xp

Ok, now that's a really big hit if you get someone not into sweets practically devour the whole cake XDDD
I'll have to post more recipes X3
Theobroma100 Featured By Owner Mar 29, 2009
OK, it's in the oven. Details to follow. Did not use lemon since you don't like it ;)
Birvan Featured By Owner Mar 31, 2009  Hobbyist General Artist
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