📝 About This Recipe
Hailing from the seaside town of Ovar, this legendary sponge cake is a masterpiece of Portuguese conventual sweets, celebrated for its unique 'underbaked' gooey center. Unlike traditional dry sponges, the Pão de Ló de Ovar features a thin, delicate crust that yields to a rich, molten egg-yolk cream that flows like liquid gold. It is a decadent celebration of simplicity, relying on the quality of fresh eggs and patient whisking to achieve its iconic texture and sun-drenched color.
🥗 Ingredients
The Egg Base
- 12 pieces Large Egg Yolks (from high-quality, pasture-raised eggs at room temperature)
- 4 pieces Large Whole Eggs (at room temperature)
The Dry Ingredients and Sweetener
- 250 grams Superfine Caster Sugar (also known as sugar 'fino')
- 100 grams All-Purpose Flour (sifted twice for maximum aeration)
- 1 pinch Sea Salt (to balance the sweetness)
For the Pan Preparation
- 1 tablespoon Unsalted Butter (melted, for greasing the paper)
- 2 pieces Large Parchment Paper Sheets (traditional 'papel pardo' or standard white parchment)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). While the oven heats, prepare a traditional 24cm (9-inch) clay 'Pão de Ló' pan or a deep springform pan by lining it with two overlapping sheets of parchment paper. The paper should stand tall above the rim, creating a ruffled edge.
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2
Lightly brush the parchment paper with a small amount of melted butter. This ensures the delicate crust releases easily after baking.
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3
In a large, impeccably clean bowl of a stand mixer, combine the 12 egg yolks, 4 whole eggs, and the pinch of salt.
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4
Begin whisking on medium speed while gradually adding the 250g of caster sugar. This gradual addition prevents the sugar from weighing down the proteins.
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5
Increase the mixer speed to medium-high and whisk for at least 15 to 20 minutes. This is the most crucial step; the mixture should triple in volume, becoming pale, thick, and forming a 'ribbon' when the whisk is lifted.
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6
Reduce the mixer speed to the lowest setting. Gently add the sifted flour one tablespoon at a time, mixing only until just incorporated. Do not overmix, or you will lose the air you worked so hard to build.
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7
Pour the batter into the prepared pan. The batter should reach about 3/4 of the way up the sides of the pan.
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8
Place the pan in the center of the oven and immediately reduce the temperature to 180°C (350°F).
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9
Bake for exactly 20 to 25 minutes. Watch the cake closely; the edges should rise and set, and the top should develop a beautiful deep golden-brown 'pancake' color, but the center must remain wobbly and soft to the touch.
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10
Remove the cake from the oven while the center still feels liquid. This is the signature of Ovar—the residual heat will finish the edges while leaving the center as a luscious cream.
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11
Place the pan on a wire rack and allow it to cool completely in the pan. As it cools, the center will naturally collapse slightly, creating the famous 'pousante' (sunken) look.
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12
Once cooled, carefully lift the cake out using the parchment paper edges. Serve at room temperature directly on the paper for an authentic rustic presentation.
💡 Chef's Tips
Always use the freshest eggs possible, as they are the primary flavor profile and structural element of this cake. Never skip the 15-20 minute whisking time; the air bubbles are the only leavening agent since there is no baking powder. To check for doneness, gently shake the pan; the center should jiggle like jelly while the sides appear firm. Avoid using a convection (fan) setting if possible, as it can dry out the surface too quickly before the center is ready.
🍽️ Serving Suggestions
Serve with a small glass of chilled Port Wine (Tawny or LBV) to complement the rich egg flavors. Pair with a side of fresh seasonal berries, such as raspberries or currants, to provide an acidic contrast to the sweetness. A strong, bitter espresso (Portuguese 'bica') is the traditional afternoon accompaniment. For a modern twist, serve with a dollop of unsweetened whipped cream or a dusting of cinnamon.