Brazilian recipe
Light Brazilian Sponge Cake (pão de ló)
This classic Brazilian sponge is the ultimate airy, light-as-a-feather cake base that every home baker needs in their repertoire for simple, impressive desserts.
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Ingredients
6 large free-range 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 basics in any local SuperValu, Dunnes, or Tesco. Reach for high-quality free-range eggs from the dairy aisle and standard plain flour—avoid self-raising flour here as you want to control the rise yourself. Caster sugar is perfect for this as it dissolves quickly into the meringue.
Preparation method
- Separate your egg whites and yolks into two bowls
- Whisk the egg whites in a clean bowl until they reach firm, glossy stiff peaks
- Keep the mixer on a low speed and add the egg yolks one by one
- Gradually add the sifted caster sugar while continuing to whisk until fully combined
- Carefully sift the plain flour to ensure it's aerated and lump-free
- Switch off your mixer and gently fold the flour into your egg mixture by hand
- Use a large spatula with soft, upward folding motions to keep the aeration intact
- Gently fold in the baking powder as the final step
- Transfer to a tin and bake in a preheated oven at 180°C (or 160°C fan) until golden and set
Observations
This simple sponge is the foundational base for countless Brazilian cakes and layered desserts. The real secret to achieving that signature delicate lift is the gentle folding of the flour, which keeps the batter aerated so it rises perfectly to a soft, springy crumb.
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