Fluffy Portuguese Easter Cake Recipe: A Festive Sweet Treat

Baking a traditional Portuguese Easter cake brings pure joy to my weekend culinary adventures.

sweet aromas will soon fill the kitchen with delightful memories.

Local bakeries inspired me to recreate this delectable treat at home.

My grandmother’s stories about festive celebrations always made me curious about authentic recipes.

Regional ingredients connect us to cultural traditions in meaningful ways.

Carefully crafted techniques transform simple components into something magical.

Let’s embark on this delicious journey together and create something extraordinary that honors Portuguese culinary heritage.

Portuguese Easter Cake That Feels Like a Spring Celebration

Effortlessly Master a Traditional Treat: Easy Portuguese Easter Delight highlights the key attractions of this recipe.

Quick Preparation Magic: Whip up this heavenly cake in just 45 minutes from start to finish, making it perfect for busy home bakers who want a delicious dessert without spending hours in the kitchen.

Minimal Ingredient Miracle: Requires only four basic pantry staples – eggs, sugar, flour, and baking powder – which means you can likely create this stunning cake without a special grocery trip.

Celebration-Ready Showstopper: Perfect for Easter gatherings, family reunions, or casual weekend desserts, this light and fluffy cake impresses guests while feeling comfortingly homemade and nostalgic.

Portuguese Easter Cake (Pao de Lo) Ingredients

• Eggs: Provide structure and volume, key to creating the cake's signature fluffy texture. Fresh, room temperature eggs will whip better.
• Sugar: Adds sweetness and helps stabilize the egg foam, creating a light, airy cake. White granulated sugar works best.

• Flour: Creates the cake's foundation, providing structure and texture. Use cake flour for the most delicate crumb. All-purpose flour is a good alternative.
• Baking Powder: Helps the cake rise and become light. Optional but recommended for extra lift. Check expiration date for maximum effectiveness.

• Parchment Paper, Butter or Cooking Spray: Ensures the cake doesn't stick to the pan. Prevents tearing when removing the cake. Non-stick options work well for easy release.

Easter Cake Traditional Baking Method

Step 1: Warm Up The Oven

Set your oven to a cozy 350°F.

Grab an 8-inch round cake pan and give it a friendly coating of grease and flour.

If you prefer, line the pan with parchment paper for an easy cake release.

Step 2: Whip Up The Creamy Base

Grab your mixing bowl and combine eggs and sugar.

Using a hand mixer or stand mixer, beat these ingredients on medium-high speed.

Watch the magic happen as the mixture transforms into a thick, pale cloud that creates soft, dreamy peaks.

This should take about 10-12 minutes – your mixture will triple in volume and cascade like silky ribbons.

Step 3: Prepare The Dry Ingredients

Take another bowl and sift together flour and baking powder.

This step ensures your dry ingredients are smooth and lump-free, creating a perfectly light texture.

Step 4: Gently Blend Ingredients

Carefully fold the sifted flour into your fluffy egg mixture.

Use a spatula and add the flour in small batches.

Move slowly and gracefully to preserve those precious air bubbles that will make your cake wonderfully light.

Step 5: Pour Into The Pan

Transfer your silky batter into the prepared pan.

Use a spatula to smooth the top, creating an even surface.

Step 6: Bake To Golden Perfection

Slide the pan into the preheated oven.

Bake for 25-30 minutes until the top turns a beautiful golden color.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool And Enjoy

Let the cake rest in the pan for 10 minutes.

Then transfer to a wire rack and allow it to cool completely.

This traditional Portuguese cake tastes even better after resting, as the flavors settle and mingle.

Easter Cake Tips for Portuguese Pão de Ló

• Whip eggs and sugar for a full 10-12 minutes to achieve that signature fluffy texture. The mixture should become pale, thick, and form soft, ribbon-like peaks that showcase the cake's airy nature.
• Use a delicate hand when incorporating flour to preserve the air bubbles. Fold in batches with a spatula, moving from the bottom of the bowl upward to maintain the cake's light, delicate structure.
• Properly grease and flour the pan or use parchment paper to ensure an easy release. This prevents sticking and helps maintain the cake's perfect shape and delicate exterior.
• Watch the cake closely during baking. A golden top and clean toothpick test indicate perfect doneness. Avoid overbaking to keep the interior soft and tender.
• Let the cake rest for a few hours after cooling. This allows the flavors to meld and develop, making the Pão de Ló even more delicious as time passes.

Portuguese Cake Leftover Help

• Store leftover cake in an airtight container and keep in the refrigerator for up to 3-4 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• If consuming within 1-2 days, leave the cake at room temperature in a sealed container. Keep away from direct sunlight or heat sources.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm slices in the microwave for 10-15 seconds on low power. Alternatively, let the cake sit at room temperature for 15-20 minutes to restore its soft, fluffy texture.

Dessert Pairings for Easter Cake

• Flavor-Boosting Wine Companion: Pair this delicate Portuguese cake with a crisp moscatel de setúbal, highlighting the dessert's light sweetness and complementing its airy texture.
• Sweet Sidekick Strategy: Serve alongside fresh berries or a dollop of whipped cream to enhance the cake's delicate vanilla undertones and provide a refreshing contrast.
• Temperature Harmony Trick: Enjoy the cake slightly warm or at room temperature with a hot espresso, creating a classic Portuguese coffee and dessert experience that balances the cake's soft, eggy profile.
• Seasonal Celebration Pairing: Complement the Easter tradition by adding a small glass of port wine, which adds depth and richness to the cake's delicate flavor while respecting its cultural roots.

Portuguese Easter Cake Fluffy Twists

• Gluten-Free Easter Cake: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with wheat sensitivities. Use cornstarch as a potential binding agent to maintain cake's light texture.
• Reduced Sugar Version: Substitute white sugar with coconut sugar or monk fruit sweetener for a lower glycemic option. Use stevia drops to maintain sweetness while reducing overall sugar content.
• Dairy-Free Adaptation: Remove any potential dairy components and ensure all ingredients are plant-based. Consider using aquafaba as an egg replacement for individuals with egg allergies or vegan dietary preferences.
• Citrus Infusion Variation: Add lemon or orange zest into the batter to enhance traditional flavor profile. Incorporate small amounts of citrus extract to create a bright, refreshing undertone without compromising the cake's classic structure.

FAQs

• What makes Pão de Ló different from other sponge cakes?

Pão de Ló is uniquely Portuguese, characterized by its incredibly light, airy texture achieved through extensive egg whipping. Unlike other sponge cakes, it uses a simple combination of eggs, sugar, and flour, creating a delicate, melt-in-your-mouth experience.

• Can I make this cake without an electric mixer?

While technically possible, hand-whisking the eggs and sugar for 10-12 minutes to achieve the right volume and texture is extremely challenging. An electric mixer is strongly recommended to create the necessary volume and soft peaks.

• Why is folding technique so important in this recipe?

Careful folding preserves the air bubbles created during egg whipping, which gives Pão de Ló its signature light, fluffy texture. Rough mixing or overmixing can deflate these bubbles, resulting in a dense, heavy cake.

• Is this cake suitable for people with dietary restrictions?

Traditional Pão de Ló contains only eggs, sugar, and flour, making it naturally gluten-free if using gluten-free flour. However, it’s not suitable for those with egg allergies or following a vegan diet due to its egg-heavy composition.

Portuguese Easter Cake Recipe

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4.8 from 30 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Silky Portuguese Easter Cake (Pão de Ló) whispers centuries of family gatherings and delicate culinary heritage. Delightfully simple yet elegant, this sponge cake invites everyone to savor Portugal’s cherished springtime dessert.

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Ingredients

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Main Ingredients:

• 6 eggs
• 1 cup (200 grams) granulated sugar
• 1 cup (120 grams) plain all-purpose flour

Leavening and Flavoring:

• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by warming the oven to 350°F (175°C) and preparing a round cake pan with a light coating of grease and flour or parchment paper to ensure easy cake removal.
2. Transform eggs and sugar into a voluminous, airy mixture using an electric mixer, whipping vigorously for 10-12 minutes until the texture becomes pale, thick, and develops soft, ribbony peaks that dramatically increase in volume.
3. Create a delicate dry ingredient base by meticulously sifting flour and baking powder together, eliminating potential lumps and ensuring smooth integration with the egg mixture.
4. Carefully incorporate the sifted dry ingredients into the whipped egg mixture, using gentle folding techniques to preserve the delicate air bubbles that give the cake its signature lightness and fluffy texture.
5. Delicately transfer the aerated batter into the prepared pan, using a spatula to spread the mixture evenly and create a smooth, uniform surface.
6. Slide the pan into the preheated oven and bake for 25-30 minutes, monitoring for a golden-brown exterior and checking doneness with a toothpick that emerges clean when inserted into the cake’s center.
7. Remove the cake from the oven and allow it to rest in the pan for 10 minutes, then gently transfer to a wire rack to complete cooling, letting the Portuguese Easter cake settle and develop its characteristic delicate flavor profile.

Notes

• Egg Temperature Matters: Bring eggs to room temperature before whipping to achieve maximum volume and create that signature fluffy texture.
• Gentle Folding Technique: Use a spatula with a light, cutting motion when incorporating flour to preserve the delicate air bubbles that give the cake its signature lightness.
• Moisture Preservation: Cover the cake with a clean kitchen towel after cooling to prevent drying out and maintain its soft, tender crumb.
• Gluten-Free Adaptation: Replace wheat flour with a 1:1 gluten-free flour blend to make the cake suitable for those with gluten sensitivities, ensuring you sift carefully to prevent clumping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Portuguese

Nutrition

• Serving Size: 8
• Calories: 190
• Sugar: 19 g
• Sodium: 70 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 150 mg