📝 About This Recipe
Tracing its origins back to the 18th-century Portuguese convents, Pão de Ló is the crown jewel of 'Doçaria Conventual.' This ethereal sponge cake relies on the magic of aeration rather than chemical leaveners, resulting in a moist, golden crumb and a delicate, papery crust. It is a celebration of simplicity, using only eggs, sugar, and flour to create a dessert that is both humble and profoundly sophisticated.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (at room temperature)
- 4 pieces Egg yolks (from large eggs, at room temperature)
- 250 grams Fine granulated sugar (caster sugar is preferred for quick dissolving)
- 1/4 teaspoon Salt (fine sea salt)
The Dry Ingredients
- 150 grams All-purpose flour (sifted three times for maximum aeration)
- 1 tablespoon Lemon zest (finely grated, optional for aroma)
Pan Preparation
- 1 tablespoon Unsalted butter (melted, for greasing)
- 2 sheets Parchment paper (large enough to line a deep round pan)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Position the oven rack in the middle to ensure even heat distribution.
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2
Prepare a traditional 24cm (9-inch) round cake pan with a hole in the middle (or a deep springform pan). Line it with two layers of parchment paper, allowing the paper to stand tall above the rim of the pan to support the cake's rise.
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3
In a large, impeccably clean bowl, combine the 8 whole eggs, 4 extra yolks, and the fine granulated sugar.
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4
Using a stand mixer or a powerful hand mixer, beat the egg and sugar mixture on medium-high speed for at least 15-20 minutes. This is the most crucial step; the volume should triple, and the mixture should become thick, pale, and form a 'ribbon' when the whisk is lifted.
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5
Add the salt and the finely grated lemon zest (if using) during the last 2 minutes of whisking.
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6
Sift the flour for a final time directly over the egg mixture. Do this in three separate batches to avoid weighing down the air bubbles.
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7
Using a large silicone spatula, gently fold the flour into the eggs using a 'down-across-up-and-over' motion. Be extremely careful not to over-mix; stop as soon as no white streaks remain.
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8
Pour the batter slowly into the prepared pan. The batter should look like a thick, luxurious foam.
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9
Bake for 35 to 45 minutes. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
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10
Test for doneness: the top should be golden brown and spring back slightly when touched. For a traditional 'Pão de Ló de Alfeizerão' style (moist center), remove it 5 minutes earlier while the center still wobbles slightly.
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11
Remove from the oven and let it cool inside the pan for 10 minutes. The cake will deflate slightly—this is normal and expected for this style of sponge.
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12
Carefully lift the cake out using the parchment paper edges and place it on a wire rack to cool completely before serving.
💡 Chef's Tips
Use the freshest eggs possible as they provide the structural integrity of the cake. Never skip the 15-20 minute whisking time; the air incorporated here is your only leavening agent. Ensure all ingredients are at room temperature to achieve maximum volume during beating. When folding in the flour, work quickly but with a very light hand to preserve the airy texture. If you want a 'creamy' center, use a slightly higher ratio of egg yolks (up to 6) and reduce baking time by 8 minutes.
🍽️ Serving Suggestions
Serve a thick slice alongside a glass of chilled Port wine or Madeira for a truly traditional experience. Pair with fresh seasonal berries and a dollop of lightly sweetened whipped cream. Enjoy a slice with a strong 'Bica' (Portuguese espresso) for a mid-afternoon pick-me-up. Drizzle with a simple cinnamon-infused sugar syrup if you prefer a sweeter, wetter finish. Serve as part of a festive spread during Easter or Christmas, as is tradition in many Portuguese homes.