The Portuguese pão de ló can be found in different formats depending on how much up or down the coast you go. This recipe comes from Rio Maior, north of Lisbon, in what we call the Ribatejo area. To me it seems like the easiest sponge cake variation there exists in Portugal. So I thought of sharing it here, knowing that even a child could do it. I found it in Portugal The Cookbook by Leandro Carreira and I just diminished the initial whisking time a little as I feel it was slightly too long. Otherwise the proportions and instructions are true to the original recipe in the book. To make it, keep reading. And if you’re looking for another easy cake to make, check out this walnut cake whose recipe I got from Nonna´s niece, Esther.
Ingredients
70g flour
30g caster sugar
14 egg yolks
4 egg whites
a tbsp of butter
Instructions
1. Separate the egg yolks from the egg whites and hold on to the 14 egg yolks and 4 of the egg whites. Tip: you can use the egg whites, mix them with a bit of sugar and berries and make yourself a delicious fruit foam that you can eat by itself.
2. Add egg yolks, egg whites and sugar to a large bowl and whisk them for about 6-7 minutes on medium speed.
3. Add the flour and keep whisking for another 5 minutes while the oven is pre-heating at 220 degrees.
4. Use the butter to smear a 21-23 cm cake pan with it, then line the pan with baking paper (which you can choose to also smear with butter), then pour the mixture in and bake for 7 minutes.
5. Let it cool and serve! Note: It should be a bit runny on the inside and not as tall as the more traditional pão de ló from Ovar, which has a different aspect and is typically much taller.
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