Pão De Ló
Pão de Ló is a classic Portuguese sponge cake known for its incredibly light and airy texture. This simple recipe uses just eggs, sugar, and flour, relying on well-whipped eggs for leavening instead of baking powder.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 215 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6 pcslarge egg yolk
- 6 pcslarge egg white
- 200 gcaster sugar
- 125 gall-purpose flour, sifted
- 1 pinchsalt
- 1 pcslemon, zest only(optional)
garnish
- 1 tbsppowdered sugar, for dusting(optional)
Equipment
round cake pan · wire rack · spatula · mixing bowl · electric mixer · oven · sieve
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan, or line the bottom with parchment paper.
About 5 min
- 2
Carefully separate the eggs, placing the whites in a large, clean mixing bowl and the yolks in a separate medium bowl.
About 3 min
Cook’s note: Ensure no yolk gets into the whites, as this can prevent them from whipping up properly.
- 3
Add the salt to the egg whites. Using an electric mixer, beat the whites on high speed until stiff, glossy peaks form.
About 4 min
Cook’s note: You'll know they're ready when you can turn the bowl upside down without the whites sliding out.
- 4
Add the caster sugar and optional lemon zest to the egg yolks. Beat with the electric mixer on high speed until the mixture is pale, thick, and falls from the beaters in a slow ribbon.
About 6 min
Cook’s note: This step is crucial for incorporating air, so don't rush it; it can take 5-7 minutes.
- 5
Sift about half of the all-purpose flour over the yolk mixture and gently fold it in with a large spatula until just combined.
About 1 min
- 6
Sift in the remaining flour and fold again, being careful not to overmix.
About 1 min
- 7
Gently fold about one-third of the beaten egg whites into the batter to lighten it.
About 1 min
Cook’s note: This makes it easier to incorporate the rest of the whites without deflating the batter.
- 8
Carefully fold in the remaining egg whites in two batches until no white streaks remain.
About 2 min
- 9
Pour the batter into the prepared cake pan and gently smooth the top with your spatula.
About 1 min
- 10
Bake for 30-35 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
About 35 min
Cook’s note: Avoid opening the oven door for the first 25 minutes to prevent the cake from sinking.
- 11
Let the cake cool in the pan on a wire rack for 10 minutes.
About 10 min
- 12
Carefully run a thin knife around the edge of the pan and invert the cake onto the wire rack to cool completely.
About 30 min
- 13
Once cool, dust with the optional powdered sugar just before serving.
Per serving
Nutrition
- Calories
- 214.9kcal
- Protein
- 6.4g
- Carbs
- 39.2g
- Fat
- 3.8g
- Fibre
- 0.4g
- Sugar
- 27.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
Best served at room temperature.
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