Pão de Ló (Portuguese Sponge Cake)
In short: A tall, golden sponge cake made only with eggs, sugar and a little flour, whisked until airy and baked to a soft, moist crumb. It takes about 55 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 175 kcal
Pão de ló is the classic Portuguese sponge cake, baked for Easter, birthdays and afternoon coffee. It has no butter or baking powder: all the lift comes from eggs whisked with sugar until pale and thick. The crumb is soft, eggy and slightly moist, under a thin golden crust. Every region has its own version, from firm to nearly custardy. This one is a simple, reliable home bake that keeps well for a few days.
Instructions
- Heat the oven to 180°C (350°F). Grease a 24 cm (9.5 in) round or tube pan, line the base with parchment and grease the parchment.
- In a large bowl, beat the whole eggs, yolks, sugar, lemon zest and salt with an electric mixer on high speed for 8 to 10 minutes. The mixture should be pale, tripled in volume and fall from the beaters in a ribbon that holds for 5 seconds.
- Sift the flour over the eggs in three additions. Fold it in gently with a large spatula, using wide figure-eight strokes, and stop as soon as no streaks remain.
- Pour the batter into the pan and tap it once on the counter to release large bubbles.
- Bake for 25 to 30 minutes, until the top is golden, the edges pull from the sides and a skewer comes out with a few moist crumbs. Do not open the oven in the first 20 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack and peel off the parchment. Cool completely and dust with powdered sugar if you like.
Tips
- Whisking is the only leavening here. Keep going until the batter falls from the beaters in a thick ribbon that holds its shape.
- A tube pan bakes the cake more evenly. If you use a plain round pan, line it with parchment, because the cake is delicate.
Questions and answers
Why did my pão de ló collapse?
A little sinking is normal. Deep collapse usually means the eggs were not whisked long enough or the flour was folded in roughly, so whisk to thick ribbons and fold gently.
How long does pão de ló keep?
It keeps for 3 days in an airtight tin at room temperature and stays moist. It also freezes well for up to 2 months.
What do you serve with pão de ló?
Plain with coffee or tea is the Portuguese way. For dessert, serve slices with fresh berries and whipped cream.
How long does it take to make Pão de Ló (Portuguese Sponge Cake)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Pão de Ló (Portuguese Sponge Cake)?
About 175 kcal per serving, with 5 g of protein, 29 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 29 g |
| Fat | 4 g |
| Fiber | 0 g |
| Sugar | 20 g |
| Sodium | 45 mg |
Estimated values, calculated from the ingredients.
