Brazilian recipe
Classic Sponge Cake (Pão de ló)
This classic Brazilian sponge cake is renowned for its signature light, airy texture and minimal ingredient list, making it the perfect foundation for any dessert.
0.0 / 5 by 0 Reviews
Ingredients
6 large eggs
6 tablespoons caster sugar
5 tablespoons plain flour
1 level tablespoon baking powder
6 tablespoons caster sugar
5 tablespoons plain flour
1 level tablespoon baking powder
Where to find ingredients
You can find these staples at major Australian supermarkets like Woolworths or Coles. Look for the 'Baking' aisle for your flour and caster sugar. For best results, use free-range eggs from the refrigerated dairy section.
Preparation method
- Separate the egg whites from the yolks.
- Whisk the egg whites in a stand mixer until they reach stiff peaks.
- Add the egg yolks one by one, keeping the mixer running on a low speed.
- Gradually incorporate the sifted sugar while continuing to beat the mixture.
- Sift the plain flour carefully to ensure there are no lumps.
- Turn off the mixer and gently fold the flour into the batter.
- Use a spatula to perform delicate bottom-to-top folding motions to maintain the aeration.
- Lightly stir in the baking powder as the final step.
- Transfer to a tin and bake in a preheated oven at medium temperature until golden and set.
Observations
Mastering this basic sponge cake is a rite of passage for any home baker. It serves as the ultimate canvas for a wide array of cakes and layered desserts. The key to achieving that professional, light-as-air crumb is the gentle folding of the flour, which ensures the aerated egg structure remains intact, allowing the sponge to rise beautifully and maintain its soft, delicate consistency.
Ratings and comments