Top produced cereal in the world, wheat can be ground into a fine, white flour that, in colonial Brazil, was known as “farinha do reino” (flour from the kingdom), as it was brought from Portugal. Today, domestic production is concentrated in Paraná and Rio Grande do Sul, but much of this product, ubiquitous in Brazilian kitchens, is still imported. It has a wide range of uses, from breaded products to a multitude of breads. A recipe widely used in Brazilian confectionery – another Portuguese heritage – is classic sponge cake, traditionally a simple mix of flour, sugar and eggs.