📝 About This Recipe
A jewel of Portuguese 'Doçaria Conventual', Papos de Anjo (literally 'Angel's Jowls') are ethereal, sponge-like cakes made almost entirely of whipped egg yolks. Originating in medieval monasteries where egg whites were used to starch habits, the remaining yolks were transformed into these golden gems. Each bite offers a delicate, airy texture that has been deeply saturated in a fragrant, citrus-infused sugar syrup, creating a truly divine dessert experience.
🥗 Ingredients
The Egg Cakes
- 12 Large egg yolks (at room temperature, strained through a fine-mesh sieve)
- 1 Large egg white (at room temperature)
- 1/2 teaspoon Baking powder (to ensure maximum lift)
- 2 tablespoons Unsalted butter (melted, for greasing the molds)
- 1 tablespoon All-purpose flour (for dusting the molds)
The Infused Syrup
- 2 cups Granulated sugar
- 1.5 cups Water
- 1 piece Cinnamon stick (approximately 3 inches long)
- 2 strips Lemon peel (yellow part only, no bitter white pith)
- 1 strip Orange peel (for a brighter citrus note)
- 2 whole Cloves (optional, for depth of flavor)
- 1/2 teaspoon Vanilla extract (high quality)
- 1 tablespoon Rum or Brandy (optional, for an adult finish)
For Garnish
- 1 pinch Cinnamon powder (for dusting)
- 4-5 pieces Fresh mint leaves (for color contrast)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a standard muffin tin or traditional Portuguese 'empada' molds with melted butter and dust lightly with flour, tapping out the excess.
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2
Prepare the egg yolks by passing them through a fine-mesh sieve into a large bowl. This removes the chalaza and the outer membrane, ensuring a perfectly smooth texture and removing any 'eggy' smell.
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3
Add the single egg white and the baking powder to the yolks. Using a stand mixer or electric hand mixer, beat the eggs on high speed for at least 15-20 minutes. The mixture must become pale, thick, and triple in volume.
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4
Test the egg mixture: when you lift the whisk, the batter should fall in a thick 'ribbon' that stays visible on the surface for several seconds before disappearing.
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5
Carefully spoon the whipped egg mixture into the prepared molds, filling them about 3/4 of the way full. Do not overfill, as they will rise significantly.
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6
Bake for 10-12 minutes until the cakes are puffed up and just barely golden on top. They should feel firm to a light touch.
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7
While the cakes bake, prepare the syrup. In a medium saucepan, combine the sugar, water, cinnamon stick, lemon peel, orange peel, and cloves.
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8
Bring the syrup to a boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes until it reaches a 'thread' stage (roughly 220°F/105°C). It should be thin enough to soak in but thick enough to coat.
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9
Remove the syrup from heat and stir in the vanilla extract and rum/brandy if using. Let it cool slightly while you finish the cakes.
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10
Remove the cakes from the oven. Let them cool in the tin for 2 minutes, then carefully unmold them. Using a toothpick or a small skewer, prick each cake 3-4 times on all sides.
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11
Drop the warm cakes into the warm syrup. Let them soak for at least 15-20 minutes, turning them gently once or twice to ensure they are fully saturated to the core.
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12
Transfer the soaked cakes to a glass serving dish and pour the remaining syrup over them. Chill in the refrigerator for at least 2 hours before serving, as they are best enjoyed cold.
💡 Chef's Tips
The secret to the perfect texture is the beating time; do not rush the 15-20 minute whipping process or the cakes will collapse. Always strain your egg yolks through a sieve to ensure a delicate, refined flavor without any sulfurous 'egginess'. If the cakes float too much in the syrup, place a small plate on top of them to keep them submerged while soaking. You can store these in the refrigerator for up to 5 days; they actually improve as they sit in the syrup. Avoid over-baking; the cakes should remain soft and spongy so they can act like a sponge for the syrup.
🍽️ Serving Suggestions
Serve chilled in individual small glass bowls with a generous spoonful of the poaching syrup. Pair with a glass of chilled Port wine or a sweet Madeira for a classic Portuguese experience. Add a dollop of unsweetened whipped cream to balance the intense sweetness of the syrup. Serve alongside a strong espresso or 'bica' to provide a bitter contrast to the sugar. Garnish with a thin twist of orange zest and a light dusting of cinnamon just before serving.