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Pão de Ló
A classic Portuguese sponge cake known for its light, airy texture and often a delightfully moist center. This recipe aims for a tender crumb with a slightly underbaked, custardy core, characteristic of many regional variations.
🧂 Ingredienser
- 6 Large Eggs(Ensure eggs are at room temperature for optimal volume.)
- 200 g Granulated Sugar
- 150 g All-purpose Flour(Sifted before measuring to ensure lightness.)
👨🍳 Fremgangsmåte
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan, or line the bottom with parchment paper. For a more traditional approach, use a springform pan.
⏱️ 5 minutes - 2
In a large, clean bowl, combine the room temperature eggs and granulated sugar. Using an electric mixer (stand mixer with whisk attachment or hand mixer), beat on medium-high speed for at least 15-20 minutes. The mixture should become very pale, thick, and form ribbons that slowly dissolve when the beaters are lifted. This stage is crucial for incorporating air.
⏱️ 15-20 minutes - 3
Sift the flour gradually over the egg and sugar mixture. Gently fold the flour in using a large spatula or balloon whisk. Use an 'under-and-over' motion, rotating the bowl, until just combined. Be careful not to overmix, as this can deflate the batter.
⏱️ 5 minutes - 4
Pour the batter into the prepared cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
⏱️ 1 minute - 5
Bake for 30-35 minutes. The cake should be golden brown on top and spring back when lightly touched. A skewer inserted into the center should come out with moist crumbs attached, but not wet batter. For a moister center (like the Ovar style), err on the side of slightly underbaking.
⏱️ 30-35 minutes - 6
Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. The center should remain slightly soft and moist.
💡 Profesjonelle tips
- ✓Room temperature eggs are essential for achieving maximum volume in the batter.
- ✓The long beating time for eggs and sugar is critical for the cake's structure and lightness.
- ✓Avoid overmixing the flour; gentle folding preserves the air incorporated in the eggs.
- ✓The desired moistness of the center varies by region; adjust baking time accordingly.
- ✓This cake is best enjoyed fresh, within a day or two of baking.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Ovar Pão de Ló: Characterized by a very moist, almost custardy center. Bake for the minimum time.
- Alfeizerão Pão de Ló: Typically has a drier, more crumbly texture. Bake for a slightly longer duration.