Brazilian recipe
Light Brazilian Sponge Cake (Pão de ló)
This airy sponge cake is a cornerstone of Brazilian home baking, prized for its delicate crumb and simple, pantry-friendly ingredients.
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Ingredients
6 eggs
6 tablespoons granulated sugar
5 tablespoons all-purpose flour
1 level tablespoon baking powder
6 tablespoons granulated sugar
5 tablespoons all-purpose flour
1 level tablespoon baking powder
Where to find ingredients
You can find all these essentials at any local grocery store or supermarket in the baking aisle. All-purpose flour, granulated sugar, and baking powder are standard pantry staples available everywhere.
Preparation method
- Separate the egg whites from the yolks into two bowls
- Whisk the whites until they reach stiff, glossy peaks
- Incorporate the yolks one by one, keeping the mixer running on a low speed
- Gradually stream in the sifted sugar while continuing to mix
- Sift the flour carefully to remove any clumps
- Switch off the mixer and gently fold the flour into the egg mixture
- Use soft, sweeping motions from the bottom of the bowl upward to keep the batter light
- Gently fold in the baking powder as the final step
- Transfer the batter to a greased tin and bake in a preheated oven at a moderate heat until golden and springy
Observations
This sponge cake recipe serves as a versatile foundation for countless desserts and layer cakes. The trick to achieving that signature feather-light texture is to incorporate the dry ingredients with a gentle folding motion, ensuring the whipped egg whites retain their volume for a perfect rise.
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