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1
Combine the egg yolks, whole eggs, and sugar in a large bowl. Whisk — by machine or by hand — until the mixture reaches the ribbon stage: when the whisk is lifted, the batter should fall in a thick, continuous ribbon that holds its shape on the surface for three to four seconds. This is the foundation of the cake's structure; insufficient whisking at this stage cannot be corrected later.
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2
Sift the flour over the batter in three separate additions. After each addition, fold with a large spatula in slow, deliberate strokes, cutting to the bottom of the bowl and turning — not stirring — until no dry streaks remain. Stop folding the moment the flour is incorporated; the batter should still appear voluminous and aerated.
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3
Heat the oven to 180 °C (standard version) or 175 °C (húmido, Ovar version). Line the base of a round cake tin with parchment. Pour in the batter. For the standard version, bake for 25–30 minutes until the surface is deep golden and a skewer inserted at the centre comes out clean. For the húmido version, bake for 18–20 minutes — remove the tin when the top is fully set and the centre still wobbles perceptibly when the tin is nudged.
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4
Immediately invert the tin onto a wire rack and leave the cake to cool upside down in the tin. Do not turn it right-side up during cooling; the delicate structure will collapse under its own weight if unsupported at this stage. Once fully cool, unmould by running a thin knife around the edge.