Description
Light, fluffy, and delicately sweet, Pão de Ló is a beloved traditional Portuguese sponge cake often served during Easter and festive holidays. With its airy texture and simple ingredients, this cake captures the essence of old-world baking. Whether enjoyed plain, dusted with powdered sugar, or served with fruit or whipped cream, Pão de Ló is a timeless dessert that’s both elegant and easy to make.
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Ingredients
For the Cake:
• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour (sifted)
• 1 tsp lemon zest (optional, for flavor)
• 1 tsp vanilla extract (optional)
For Serving (Optional):
• Powdered sugar for dusting
• Fresh berries
• Whipped cream or fruit compote
Instructions
Step 1: Preheat and Prepare the Pan
Preheat oven to 350°F (175°C).
Line the cake pan with parchment paper—allow it to hang over the sides for a rustic look (traditional method). Do not grease the pan.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together on high speed for 8–10 minutes.
The mixture should become pale, thick, and triple in volume. This step is key to the cake’s airy texture.
Step 3: Add Flavorings (Optional)
Gently mix in the lemon zest and vanilla extract if using.
Step 4: Fold in the Flour
Sift the flour over the egg mixture in three batches.
Use a rubber spatula to gently fold in the flour each time, being careful not to deflate the batter.
Do not overmix—just enough to incorporate.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan.
Tap the pan gently on the counter to release any large air bubbles.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out mostly clean (a little moist in the center is okay for traditional texture).
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment edges.
Cool completely on a wire rack.
Dust with powdered sugar before serving, or pair with whipped cream and berries.
Notes
Use Room Temperature Eggs – They whip better and create more volume.
Beat Eggs Thoroughly – This is where the cake gets its structure and rise.
Sift the Flour – Ensures lightness and prevents lumps.
Fold Gently – Retain the air bubbles for a tender, airy crumb.
Don’t Overbake – The center should remain slightly moist for traditional texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Portuguese / European