Brazilian recipe
Pão de ló sponge cake (Pão de ló)
Pão de ló is a staple in Brazilian baking, cherished for its light, airy texture and straightforward preparation requiring only a few pantry staples.
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Ingredients
6 eggs
6 tablespoons sugar
5 tablespoons all-purpose flour
1 level tablespoon baking powder
6 tablespoons sugar
5 tablespoons all-purpose flour
1 level tablespoon baking powder
Where to find ingredients
Find fresh eggs, sugar, and all-purpose flour at any local market or supermarket in the dry goods and baking aisles. If specific cake flour is unavailable, all-purpose flour serves as the standard choice for this sponge.
Preparation method
- Separate the egg whites from the yolks.
- Whisk the egg whites until stiff peaks form.
- Add the egg yolks one by one, keeping the mixer running on low.
- Gradually add the sifted sugar while continuing to mix.
- Carefully sift the all-purpose flour.
- Turn off the mixer and gently fold the flour into the batter.
- Use delicate bottom-to-top movements to maintain the aeration.
- Stir in the baking powder as the final step.
- Bake in a preheated oven at a moderate temperature until golden brown.
Observations
This recipe serves as a fundamental building block for a variety of cakes and desserts. The secret to achieving that signature perfection lies in the delicate folding of the flour, which preserves the air in the batter, ensuring the sponge rises and remains remarkably soft.
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