Brazilian recipe
Classic Light Sponge Cake (Pão de ló)
This airy, featherlight sponge cake is a cornerstone of Brazilian home baking, loved for its simple ingredients and delicate crumb.
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Ingredients
6 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 will find all these pantry essentials—eggs, caster sugar, plain flour, and baking powder—in the baking aisle of any local supermarket. Caster sugar is preferred here for its fine texture, which helps create that signature light finish.
Preparation method
- Separate your egg yolks and whites
- Whisk the egg whites in a clean bowl until they reach stiff, glossy meringue peaks
- Gradually add the yolks one at a time, keeping the mixer running on a low speed
- Slowly add the sifted caster sugar while continuing to beat the mixture until combined
- Carefully sift the plain flour to ensure there are no lumps
- Switch off your mixer and gently fold the flour into your egg base
- Use light, sweeping under-and-over motions to keep the batter airy
- Gently fold in the baking powder as the final touch
- Pour into a tin and bake in a preheated oven set to a medium heat until the top is golden
Observations
Consider this your go-to foundation for countless cakes and desserts. The secret to achieving that signature height and softness is in the gentle folding technique—you want to keep as much air in the batter as possible while incorporating the flour.
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