Pão de Ló (Portuguese Sponge Cake)
Why this recipe works
- Egg-led structure: Whisking the eggs and sugar until thick and pale gives the cake its lift without relying on chemical raising agents.
- Simple ingredients: Eggs, sugar, flour and a little citrus create a clean, delicate sponge with no heavy frosting or filling needed.
- Flexible serving: The cake can be served slightly warm for a softer crumb or cooled fully for neater slices and easier storage.
Get the most out of this recipe
Timing notes
- Choose the centre you prefer: For a slightly moist middle, start checking early and remove the cake while the centre still has a gentle wobble. For a more set sponge, bake until the centre springs back lightly.
- Cool for cleaner slices: A short rest in the tin helps the sponge settle, while full cooling gives the neatest slices.
Texture tips
- Keep the batter airy: Fold the flour in with a light hand and stop as soon as no dry streaks remain; overworking the batter can deflate the whipped eggs.
- Avoid a dry sponge: Check towards the lower end of the baking time, as a few extra minutes can move the cake from tender to dry.
Ingredient notes
- Use room-temperature eggs: Eggs at room temperature whip more readily and hold better volume, which is essential for the cake’s light structure.
- Fresh citrus works best: Fresh lemon zest and juice give a cleaner aroma than bottled juice or dried zest, keeping the sponge bright without overwhelming it.
Authenticity notes
- Moist-centred versions: Some styles of Pão de Ló are intentionally baked with a softer, slightly custardy centre, while others are cooked through as a classic sponge.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Melt the unsalted butter, then use a little to grease a 20 cm cake tin; dust with some of the plain flour and tap out the excess.
- Sift the remaining plain flour into a bowl. Finely zest the lemon, then squeeze out 1 tbsp lemon juice.
- Put the eggs, caster sugar, lemon zest, lemon juice and fine sea salt in the bowl of a stand mixer. Whisk on high speed for 8 to 10 minutes, until very pale, thick and tripled in volume; when you lift the whisk, the ribbon should sit on the surface for a few seconds.
- Sift the flour over the egg mixture in 2 additions, folding gently with a whisk or spatula until just combined. Drizzle in the remaining melted butter and fold again, keeping as much air in the batter as possible.
- Pour the batter into the prepared tin and level lightly. Bake for 22 to 28 minutes until risen and golden, and the centre springs back when lightly pressed; for a slightly moist centre, start checking at 20 minutes and remove when the middle still has a gentle wobble.
- Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack. Serve warm or at room temperature, plain.
Recipe notes
Tips
- Room-temperature eggs whip to a higher volume; if yours are cold, stand them in warm water for 5 minutes, then dry before cracking.
- Fold the flour in gently and stop as soon as you no longer see dry streaks to keep the sponge light.
- For clean slices, let the cake cool fully before cutting; for a more traditional tender crumb, serve slightly warm.
Substitutions
- Replace Lemon with Orange for a softer citrus aroma and slightly sweeter flavour.
- Replace Plain flour with Gluten-free plain flour blend for a gluten-free version; sift well and fold especially gently.
Storage
- Refrigerate up to 3 days
- Store in an airtight container. If you prefer a drier sponge, keep at room temperature for up to 2 days; for longer storage, refrigerate and bring to room temperature before serving. Freeze well wrapped for up to 2 months; thaw at room temperature.
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Recipe overview
- Servings: 8 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Eggs Gluten Milk Wheat
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