Brazilian recipe
Brazilian Sponge Cake (Pão de Ló)
This classic Brazilian sponge cake is a staple in any home baker's repertoire, cherished for its incredibly light, airy crumb and remarkably simple, no-fuss method.
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Ingredients
6 large eggs
6 tbsp caster sugar
5 tbsp plain flour
1 level tsp baking powder
6 tbsp caster sugar
5 tbsp plain flour
1 level tsp baking powder
Where to find ingredients
You will find all these essentials in any local UK supermarket baking aisle. Caster sugar and plain flour are standard store-cupboard staples, and large free-range eggs are available at every grocer or local high-street shop.
Preparation method
- Separate the egg whites from the yolks
- Whisk the egg whites in a clean bowl until they reach stiff peaks, similar to meringue
- Add the egg yolks one by one, keeping the electric mixer running on a low setting
- Gradually beat in the sifted caster sugar without stopping the mixer
- Carefully sift the plain flour to ensure it is light and aerated
- Switch off the electric whisk and gently fold the flour into your egg mixture
- Use light, sweeping motions from the bottom to the top to keep the batter airy
- Lightly stir in the baking powder as the final touch
- Bake in a preheated oven at a moderate heat until the top is golden and springy to the touch
Observations
This is the ultimate foundation for countless cakes, gateaux, and light desserts. The secret to achieving that signature feather-light result is the gentle folding technique used when adding the flour, which preserves the essential air bubbles for a soft, professional-quality rise.
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