Best 2 Pao De Lo Sponge Cake Recipes

Pao de ló is a traditional Portuguese sponge cake that is light, airy, and incredibly delicious. It is often served dusted with powdered sugar or topped with fresh fruit, and it makes a perfect dessert for any occasion. With its simple ingredients and straightforward method, this classic cake is a great choice for bakers of all levels. In this article, we'll provide you with the best recipe for pão de ló sponge cake, along with step-by-step instructions and helpful tips to ensure that your cake turns out perfect every time.

Here are our top 2 tried and tested recipes!

SPONGE CAKE (PORTUGUESE PAO DE LO)

Sponge Cake (Portuguese Pao De Lo) image

This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.

Provided by Chef Gorete

Categories Dessert

Time 1h5m

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
1 tablespoon granulated sugar (optional for top of cake)
icing sugar

Steps:

Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.

Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8

PAO DE LO (SPONGE CAKE)

Pao De Lo (Sponge Cake) image

Pao De Lo (Sponge Cake) A delicious Portuguese Cake.This golden sponge cake layer appears in its paper wrapper in markets and pastry shops throughout Portugal. Posted for ZWT 5. If you don't like the zest add whatever flavor you like to these.

Provided by Jamilahs_Kitchen

Categories Dessert

Time 55m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 oranges, zest of or 1 lemon, zest of
2 large eggs, at room temperature
1/8 teaspoon salt
1/3 cup sugar
4 large eggs, at room temperature
1/3 cup unsifted all-purpose flour

Steps:

1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan or nonstick madeline pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan.
2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition.
3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter.
4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake to serving plate and set aside at least 1 hour before serving.
Note: The cake may be baked without parchment, but the surface will be darker. To do so, grease 9-inch round baking pan and line bottom with a circle of waxed paper; grease paper and side of pan.

Tips:

Make sure all ingredients are at room temperature before starting.
Sift the flour and baking powder together at least three times to ensure a light and airy cake.
Beat the eggs and sugar together until they are thick and pale in color.
Add the flour mixture to the egg mixture in three additions, folding it in gently each time.
Pour the batter into a prepared cake pan and bake in a preheated oven. Do not open the oven door during baking as this can cause the cake to fall.
Allow the cake to cool completely before frosting or serving.

Conclusion:

Pao de Ló is a delicious and versatile cake that can be enjoyed on its own or used as a base for other desserts. With its light and airy texture and delicate flavor, it is a perfect choice for any occasion.

Whether you are a beginner or an experienced baker, I encourage you to give this recipe a try. With a little patience and attention to detail, you can create a beautiful and delicious Pao de Ló cake that will impress your friends and family.