Portugal · Portugal
Pão de Ló (Portuguese Sponge Cake)
A barely-sweet, very light sponge with a soft custardy center, traditionally served with a dusting of sugar.
Pao de lo is among the lightest sponges in Europe, and the story behind it involves a monk and a maid who beat the egg whites and then threw the yolks away. That waste is exactly why the crumb is so airy and so damp in the middle. Sugar is used sparingly, which is why a slice can taste almost savoury on the tongue for a moment before the sweetness arrives.
Ingredients
- eggs, separated8 pieces
- fine sugar180 g
- all-purpose flour, sifted80 g
- butter, melted and cooled30 g
- fine salt0.3 tsp
- powdered sugar for dusting2 tsp
Directions
- 1
Whisk yolks with half the sugar until pale and ribbon-thick.
Yolk mixture falls in a thick pale ribbon. - 2
Whisk whites with the remaining sugar to soft, glossy peaks.
Whites hold soft peaks that curl over at the tip. - 3
Fold whites into yolks in three additions, then sift in flour and fold gently.
Batter is airy, pale yellow and uniform. - 4
Stream the cooled butter along the side of the bowl and fold in gently.
Batter still looks airy and lightly glossy. - 5
Pour into a parchment-lined pan and bake at 170°C until the top is pale gold and the center still wobbles.
Top is pale gold and a skewer comes out wet from the center. - 6
Cool in the pan 10 minutes, unmount and serve with powdered sugar.
Cake is just warm and the center still trembles like soft pudding.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content