Pão de Ló

Name: Pão de Ló
Yield: 3
Cuisine: Portugal
Ingredients: Eggs — 6; Sugar — 200 g (7 oz); Plain flour — 120 g (4 oz); Baking powder — 1 tsp; Of Salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Eggs — 6
Sugar — 200 g (7 oz)
Plain flour — 120 g (4 oz)
Baking powder — 1 tsp
Of Salt — pinch

Method

Preheat the oven to 180°C (350°F).
Whisk the eggs and sugar together for 8–10 minutes until very pale, thick and tripled in volume.
Sift the flour, baking powder and salt over the egg mixture, folding in gently to avoid deflating the batter.
Pour into the prepared cake tin.
Bake for 20–25 minutes for a traditional soft, slightly underdone centre (or a few minutes longer for a fully set, standard sponge).
Let cool in the tin before turning out.

Introduction: A light, airy sponge cake, often baked slightly underdone in the centre for a moist, custard-like core, a beloved traditional Portuguese cake.

Cultural Background: Pão de ló holds deep regional pride across Portugal, with towns like Alfeizerão and Ovar each claiming their own treasured versions, the cake often intentionally baked with a soft, almost molten centre for special occasions.

Tips: Whisk the eggs and sugar for the full time specified, as this incorporates the air essential to the cake's light texture. Fold in the flour very gently to preserve the whisked volume — overmixing will deflate the batter.

Variations: Bake longer for a fully set, more traditional sponge cake texture if preferred over the soft-centred version. Serve plain or with a dusting of icing sugar.

Storage: Store covered at room temperature for up to 2 days; the soft-centred version is best enjoyed fresh.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Is pão de ló supposed to be undercooked in the middle?

A: Traditional versions from certain regions, like Alfeizerão, are intentionally baked with a soft, almost custard-like centre, though fully baked versions are equally traditional elsewhere.

Q: What regions are especially known for pão de ló?

A: Alfeizerão and Ovar are particularly celebrated for their distinctive versions of this beloved cake.