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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Delicately transfer the aerated batter into the prepared pan, using a spatula to spread the mixture evenly and create a smooth, uniform surface.
- 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.
- 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