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Pão de Ló is one of Portugal’s most celebrated desserts, a sponge cake that manages to be both airy and indulgent. Its simplicity hides a remarkable depth, with each bite offering a tender crumb and a gentle sweetness that lingers without overwhelming.
It is a cake that often appears at Easter, Christmas, and other festive gatherings. Despite being made from just a handful of ingredients, its texture and flavour vary subtly from region to region, each with its own signature touch.
Part of its charm lies in its adaptability. Some versions are light and fluffy, perfect for afternoon tea, while others are underbaked in the centre, creating a soft, custard like heart that feels almost decadent.
What Is Pão de Ló?
Pão de Ló is a traditional Portuguese sponge cake made primarily from eggs, sugar, and flour. It is baked in a round tin, often lined with parchment that crinkles around the edges, giving it a rustic and inviting appearance.
The batter is whipped for several minutes to incorporate as much air as possible. This is what gives the cake its signature lightness, allowing it to rise beautifully without the need for additional leavening agents.
While many countries have sponge cakes, Pão de Ló stands apart for its rich use of eggs and the occasional choice to leave the centre slightly moist. This gives it a distinctive texture that can be enjoyed in multiple ways.
Ingredients and Taste
The foundation of Pão de Ló is strikingly simple: fresh eggs, fine sugar, and wheat flour. The eggs are beaten until pale and voluminous, the sugar folded in gradually, and the flour incorporated with care to avoid losing the delicate airiness.
Some variations add a touch of lemon zest or vanilla, lifting the flavour with subtle aromatic notes. Others are purely traditional, relying on the natural richness of the eggs for both colour and taste.
The result is a cake that is sweet but restrained, light yet full of character. When underbaked, the centre becomes soft and almost pudding like, offering a contrast to the firmer edges that many find irresistible.
A Taste of History
Pão de Ló traces its roots back to the convent kitchens of Portugal in the 18th century. At a time when egg yolks were plentiful due to the use of whites in wine clarification, nuns crafted yolk rich desserts that became national treasures.
Its name, meaning “loaf of sponge”, reflects its airy texture. Over centuries, recipes spread to different towns, each developing its own twist, from the creamy Pão de Ló de Ovar to the drier Pão de Ló de Margaride.
Beyond Portugal, the cake found its way to former Portuguese colonies, influencing local baking traditions. Yet at home, it remains a symbol of celebration, tied closely to family gatherings and festive tables.
Today, Pão de Ló endures as a beloved classic. Its modest ingredients speak of heritage and simplicity, while its flavour and texture continue to inspire bakers who value the beauty of tradition in every slice.
How to Make Pão de Ló (Portuguese Sponge Cake)
Pão de Ló is a treasured Portuguese sponge cake, light yet rich, often served during Easter and Christmas. Its airy crumb comes from whisked eggs, while its subtle sweetness makes it equally suited to coffee or festive tables. The secret is in the beating, patience yields the signature fluffy texture. See the recipe card at the bottom for printable directions
Ingredients
For the cake
- 6 large eggs (room temperature)
- 150g caster sugar
- 80g plain flour (sifted)
- 1 tsp vanilla extract (optional, for flavour variation)
Cooking Instructions
Step 1: Prepare the oven and tin
To begin, preheat your oven to 180°C (fan 160°C). Line a round cake tin (20cm) with parchment paper, allowing some to rise above the edges to hold the cake’s shape. Move to preparing the eggs.
Step 2: Whisk the eggs and sugar
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 8–10 minutes until thick, pale, and tripled in volume. This aeration is crucial for the cake’s rise. Continue to the next step for folding.
Step 3: Sift and fold in the flour
Sift the flour over the egg mixture in two additions. Using a spatula, gently fold from the bottom upwards, turning the bowl as you go. Avoid over-mixing to preserve airiness. Prepare to add flavour.
Step 4: Add vanilla extract
If using, fold in the vanilla extract with the final turn of the spatula. Keep the batter light and airy. Transition to pouring into the tin.
Step 5: Transfer batter to tin
Pour the batter into the lined tin, smoothing the top gently without knocking out air. Move immediately to baking.
Step 6: Bake the cake
Place the tin in the oven and bake for 20–25 minutes until the top is golden and springs back lightly when touched. For a slightly gooey centre, remove a few minutes earlier. Transition to cooling.
Step 7: Cool in tin
Remove the cake from the oven and leave in the tin for 5 minutes to settle. Lift it out using the parchment paper and transfer to a wire rack to cool completely. Move to serving.
Final Step: Serve
Serve Pão de Ló plain, dusted with icing sugar, or alongside fresh berries. Presentation tip: cut with a serrated knife to maintain the delicate crumb.
Variations and substitutions
- Flour: Substitute with cake flour for a finer crumb.
- Vanilla: Replace with almond extract for a subtle twist.
- Sugar: Use golden caster sugar for a warmer flavour.
- For gooey style: Reduce baking time to 15–18 minutes for a traditional half-baked Pão de Ló.
Cooking Tips for Perfect Pão de Ló
- Use room temperature eggs for better volume when whisking.
- Beat the eggs and sugar long enough, under mixing will result in a dense cake.
- Fold the flour in slowly and gently to avoid losing air.
- Serve the cake the same day for the freshest texture.
Pão de Ló (Portuguese Sponge Cake)
Ingredients
- 6 large eggs room temperature
- 150 g caster sugar
- 80 g plain flour sifted
- 1 tsp vanilla extract optional, for flavour variation
Instructions
- To begin, preheat your oven to 180°C (fan 160°C). Line a round cake tin (20cm) with parchment paper, allowing some to rise above the edges to hold the cake’s shape. Move to preparing the eggs.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 8–10 minutes until thick, pale, and tripled in volume. This aeration is crucial for the cake’s rise. Continue to the next step for folding.
- Sift the flour over the egg mixture in two additions. Using a spatula, gently fold from the bottom upwards, turning the bowl as you go. Avoid over-mixing to preserve airiness. Prepare to add flavour.
- If using, fold in the vanilla extract with the final turn of the spatula. Keep the batter light and airy. Transition to pouring into the tin.
- Pour the batter into the lined tin, smoothing the top gently without knocking out air. Move immediately to baking.
- Place the tin in the oven and bake for 20–25 minutes until the top is golden and springs back lightly when touched. For a slightly gooey centre, remove a few minutes earlier. Transition to cooling.
- Remove the cake from the oven and leave in the tin for 5 minutes to settle. Lift it out using the parchment paper and transfer to a wire rack to cool completely. Move to serving.
- Serve Pão de Ló plain, dusted with icing sugar, or alongside fresh berries. Presentation tip: cut with a serrated knife to maintain the delicate crumb.
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