Brazilian recipe
Brazilian sponge cake (pão de ló)
A staple of Brazilian baking, this light and airy sponge cake is loved for its delicate crumb and simple, pantry-friendly ingredients.
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Ingredients
6 large eggs
6 tbsp granulated sugar
5 tbsp all-purpose flour
1 tbsp baking powder, leveled
6 tbsp granulated sugar
5 tbsp all-purpose flour
1 tbsp baking powder, leveled
Where to find ingredients
All-purpose flour, white sugar, and large eggs are standard pantry items easily found in the baking aisle at Canadian supermarkets like Loblaws, Sobeys, Metro, or discount grocers like No Frills and FreshCo.
Preparation method
- Separate the egg whites from the yolks
- Whisk the egg whites in a stand mixer until stiff peaks form
- Add the yolks one at a time, keeping the mixer running on low
- Gradually add the sifted sugar, continuing to beat until incorporated
- Sift the all-purpose flour carefully to avoid clumps
- Turn off the mixer and gently fold the flour into the batter by hand
- Use delicate, bottom-to-top folding motions to maintain the aeration
- Gently fold in the baking powder as the final step
- Bake in a preheated oven at 180°C (350°F) until the top is golden and springs back
Observations
This recipe is the essential starting point for countless cakes and desserts. The secret to a perfect, cloud-like result is the careful folding of the flour, which keeps the air trapped in the batter so your cake rises beautifully and stays wonderfully soft.
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