Portuguese
Pão de ló
A small Portuguese pão de ló with a pale golden crust and a soft, egg-rich crumb, baked just until the centre stays tender. It is made in the traditional way with well-beaten eggs, sugar, and a little flour, without butter or raising agent.
Ingredients
- Large eggs2
- Large egg yolks2
- Caster sugar60g
- Plain flour35g
- Fine sea salt1 pinch
- Butter or oil, for greasingas needed
Method
- Heat the oven to 200°C and lightly grease a 12 cm round cake tin or small clay dish.
- Line the tin generously with baking parchment, letting the paper rise above the rim in the traditional style.
- Put the whole eggs, egg yolks, sugar, and salt in a bowl and beat with an electric mixer for 8 to 10 minutes, until very pale, thick, and falling in ribbons.
- Sift the flour over the egg mixture in two additions, folding gently with a spatula so the batter stays airy.
- Pour the batter into the lined tin and smooth the top without knocking out the air.
- Bake for 8 to 10 minutes, until the top is lightly golden and set at the edges while the centre still has a slight wobble.
- Let the pão de ló cool in the tin for 10 minutes, then lift it out by the parchment.
- Serve warm or at room temperature, tearing back the parchment just before eating.
Common questions
Can I substitute the plain flour or make this gluten-free?
Plain flour works best for the classic light crumb. For gluten-free, use a fine 1:1 baking blend with xanthan gum if needed, but expect a slightly less delicate rise. Avoid almond flour or self-raising flour here.
How do I know when the egg mixture is beaten enough?
It should be very pale, thick, and tripled in volume, with ribbons that sit on the surface for a few seconds before dissolving. If it’s still loose or foamy, the cake will bake dense and flat.
What are the most common mistakes when baking pão de ló?
The biggest mistakes are under-whipping the eggs, folding too aggressively, overbaking, and opening the oven too early. Any of these can knock out the air or dry the center, which should stay slightly soft.
How should I store pão de ló, and can I make it ahead?
It’s best eaten the same day, ideally warm or within a few hours. Store loosely covered at room temperature for up to 1 day. Refrigeration dries it out, so avoid it unless your room is very warm.
What’s the best way to serve it?
Serve it at room temperature or slightly warm, with the parchment torn back at the table for the traditional presentation. It’s lovely plain, or with fresh berries, whipped cream, or a spoonful of fruit compote.