🍰 Pão de ló
Pão de ló is a Portuguese sponge cake made from just eggs, sugar and flour, with no fat or raising agent — all the lift comes from long whisking of the eggs. It bakes up golden outside and very soft and airy inside; some regional versions are deliberately left moist and almost runny in the centre. It is cut into wedges and served with coffee or at festive tables, especially around Easter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 6 eggs
- 180 g sugar
- 120 g plain flour, sifted
- A pinch of salt
- Baking paper for the tin
Method
- Heat the oven to 180 °C and line a 22 cm round tin with baking paper.
- Whisk the eggs, sugar and salt for 10–15 minutes until pale, thick and tripled in volume.
- Gently fold in the sifted flour in three additions, keeping as much air as possible.
- Pour into the tin and bake for 30–35 minutes until golden and springy.
- Cool in the paper before slicing.
How to make it lighter
- A thin slice of about 50 g is plenty with coffee.
- Serve with fresh berries or orange segments instead of syrups or creams.
- Since the cake has no added fat, keep it that way — skip buttery toppings.
History
Pão de ló has been baked in Portugal for centuries, and several towns, such as Ovar and Alfeizerão, are known for their own styles. It is often linked to the egg-rich sweets of Portuguese convents. A popular theory holds that it inspired the Japanese castella, brought to Nagasaki by Portuguese traders in the 16th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →