Traditional Portuguese Pão de Ló Recipe

Ingredients

10 large eggs
350 grams of sugar
250 grams of all-purpose flour
Zest of 1 lemon
Butter for greasing
Powdered sugar for dusting, optional

Steps and instructions

Preheat your oven to 350°F (180°C). Grease a deep round cake pan with butter and line it with parchment paper.
Separate the egg whites from the yolks into two different large bowls.
In the bowl with the yolks, add the sugar and lemon zest. Beat until the mixture is creamy and light in color.
In the other bowl, beat the egg whites to stiff peaks.
Gently fold the beaten egg whites into the yolk mixture.
Sift the flour into the egg mixture and carefully fold it in, trying not to deflate the batter.
Pour the batter into the prepared pan.
Bake in the preheated oven for about 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving.

Tools for making

Mixing bowls - Two large bowls for separating the eggs and mixing the batter.
Whisk - To beat the egg whites and combine the yolks with sugar.
Sifter - To sift the flour into the batter for a smoother texture.
Round cake pan - A deep round pan to bake the Pão de Ló.
Parchment paper - To line the cake pan and prevent sticking.
Wire rack - For cooling the cake after baking.
Baking brush - To grease the cake pan with butter.
Toothpick - To check if the cake is done baking.
Powdered sugar shaker (optional) - For dusting the cake before serving.

Recipe variations

Replace the all-purpose flour with cake flour for a lighter texture.
Add 1 teaspoon of vanilla extract or almond extract to the batter for extra flavor.
Incorporate 1 tablespoon of cocoa powder into the batter for a chocolate version.
Create a fruit-filled variation by adding fresh berries or sliced fruit to the batter before baking.
Add a layer of pastry cream or Nutella in the middle of the cake for a decadent filling.
Make it gluten-free by using a gluten-free flour blend instead of all-purpose flour.
For a citrus twist, substitute the lemon zest with orange or lime zest.
Experiment with different shapes by using a bundt cake pan or individual ramekins.
Try a glaze or frosting on top, such as a lemon glaze or a chocolate ganache.
Make it dairy-free by using a plant-based butter substitute and almond milk.

Recipe overview

Pão de Ló is a traditional Portuguese sponge cake that is light, fluffy, and deliciously moist. With a delicate citrus flavor from lemon zest, it's the perfect dessert for any occasion. This recipe uses simple ingredients, most of which you probably already have in your kitchen. Expect to separate and beat eggs, fold in flour gently to maintain the batter's airiness, and bake until golden brown. Cool and top with powdered sugar if desired for a sweet finish. This delightful cake is a joy to make and even more enjoyable to eat. Enjoy the process and the delicious results of your culinary efforts!

Common questions

Can I use a different type of flour? - Yes, you can use cake flour instead of all-purpose flour for a lighter texture.
Can I use a different type of citrus zest? - Absolutely! You can use orange or lime zest instead of lemon zest for a different flavor profile.
Do I have to sift the flour? - Sifting the flour helps to prevent lumps and ensures a smoother batter. It is recommended to sift the flour before adding it to the mixture.
Can I use a different pan size? - It is best to use a deep round cake pan for this recipe. If you use a different pan size, the baking time may vary, so you may need to adjust accordingly.
Is powdered sugar necessary for dusting? - Powdered sugar is optional, but it adds a nice touch and a bit of sweetness to the cake. You can skip it if you prefer.

Serving dishes and utensils

Mixing bowls - You will need separate bowls for beating the egg yolks and egg whites.
Whisk or electric mixer - You can use a whisk or an electric mixer to beat the egg yolks and sugar until creamy.
Sifter - Use a sifter to sift the flour into the egg mixture for a smoother batter.
Deep round cake pan - A deep round cake pan is ideal for baking the Pão de Ló.
Parchment paper - Line the cake pan with parchment paper to prevent the cake from sticking.
Wire rack - A wire rack is useful for cooling the cake after baking.
Serving plate - Transfer the cooled cake to a serving plate for presentation.
Powdered sugar sifter (optional) - If you choose to dust the cake with powdered sugar, a powdered sugar sifter will help distribute it evenly.
Cake server or knife - Use a cake server or knife to slice and serve the Pão de Ló.

Origin stories

Pão de Ló, a simple and delightful sponge cake, boasts a long-standing place in Portuguese culinary history. Its origins trace back to the 18th-century, when it was named after the Spanish monarch King John V, known as ‘Dom João V’. Over time, Pão de Ló diverged into different variants across Portugal, with each region adding its own unique twist to the recipe. The town of Alfeizerão, for example, is famous for its wet style Pão de Ló, where the cake is intentionally undercooked to achieve a creamy, almost custard-like center. This is a testament to Pão de Ló's cherished status in Portuguese food culture, where a simple sponge cake is transformed into an array of regional delicacies.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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