Pão de Ló
Ingredients
- 6 eggs
- 200 g sugar
- 100 g flour
- pinch of salt
- optional: zest of 1 lemon or orange
Pão de Ló is a Portuguese sponge made almost entirely of whipped eggs, sugar and a little flour, baked just long enough for the outside to set into a deeply browned, wrinkled crust while the center stays soft, custardy, and almost underbaked by design. As it cools, the cake sinks and creases dramatically — a normal and expected part of its character, and regional versions vary in just how gooey the center should be.
Method
Beat the eggs with a pinch of salt until light and lemon-colored.
Gradually beat in the sugar and continue whipping until thick and pale, holding soft peaks.
Sift the flour over the egg mixture and fold in very gently to keep as much air as possible.
Pour into a buttered and floured (or parchment-lined) pan.
Bake at a high temperature, around 200°C (400°F), for 18-22 minutes, until the top is deeply golden but the center is still very soft.
Cool in the pan; the cake will sink and wrinkle as it cools — this is expected. Serve at room temperature.
