Pão de Ló is one of the most beloved sponge cakes in Portuguese cuisine. Light, fluffy, and slightly moist, it’s a dessert that relies on the perfect balance of technique and simplicity. Whether served plain with a dusting of powdered sugar or as a base for layered cakes and filled desserts, mastering Pão de Ló is a rewarding experience for any home baker.
In this guide, you’ll learn how to make Pão de Ló with an easy-to-follow recipe, along with essential baking techniques to achieve the airy, tender crumb that makes this cake so unique.
What Is Pão de Ló?
Pão de Ló is a traditional Portuguese sponge cake made with just a few ingredients: eggs, sugar, and flour. Despite its simplicity, the key to success lies in the technique—particularly in how you beat the eggs and fold in the flour. The result is a cake that’s both delicate and rich, with a golden crust and a tender, sometimes custardy center.
There are different regional variations, such as the Pão de Ló de Ovar, which is creamier in the center and slightly underbaked. Meanwhile, the Pão de Ló de Alfeizerão is known for its extremely moist interior, offering a custard-like texture.
Ingredients for Classic Pão de Ló
- 6 large eggs, at room temperature
- 6 egg yolks, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 1/4 teaspoon salt
- Optional: zest of 1 lemon or orange for flavor
Equipment You’ll Need
- Electric mixer or stand mixer with whisk attachment
- Large mixing bowl
- Fine-mesh sieve or sifter
- Rubber spatula
- 9-inch (23 cm) springform or round cake pan
- Parchment paper
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line your cake pan with parchment paper, allowing the edges to rise above the pan. Traditional Pão de Ló is often baked with extra-high parchment sides to create a rustic appearance and to accommodate the cake’s rise.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, combine the whole eggs, egg yolks, and sugar. Beat on high speed for 8–10 minutes, or until the mixture triples in volume, turns pale, and forms ribbons when the whisk is lifted. This step is crucial for incorporating air and achieving the cake’s signature texture.
If using zest, add it during this stage for better flavor integration.
Step 3: Fold in the Dry Ingredients
Sift the flour and salt over the egg mixture in batches. Gently fold it in using a rubber spatula. Avoid deflating the batter—use slow, sweeping motions from the bottom up until no streaks of flour remain. This folding technique is essential for maintaining the airiness you’ve created.
Step 4: Bake
Pour the batter into the prepared pan. Bake in a preheated oven at 175°C (350°F) for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
To achieve the signature crackly top, avoid opening the oven during the first 20 minutes of baking.
Step 5: Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes. Lift the cake out using the parchment paper and allow it to cool completely on a wire rack. Serve plain or dusted with powdered sugar.
Tips for the Perfect Pão de Ló
- Room Temperature Eggs: Warm eggs whip up better, giving more volume.
- Don’t Overmix: Folding the flour too vigorously will knock out the air you’ve worked to incorporate.
- Sift Carefully: Sifting prevents clumps and allows for an even, airy texture.
- No Baking Powder Needed: The lift comes entirely from the air beaten into the eggs.
- Avoid Greasing the Pan: Rely on parchment paper for easy release and better structure.
Variations to Explore
- Moist Center (Pão de Ló de Ovar): Bake for a shorter time (about 20–25 minutes) to create a soft, custard-like center.
- Chocolate Pão de Ló: Add 2 tablespoons of unsweetened cocoa powder to the flour.
- Flavored Versions: Add vanilla, almond, or citrus extracts for a personal twist.
- Layered Cakes: Use as the base for layered cakes filled with jam, pastry cream, or whipped cream.
Advanced Techniques
Whipping to the Ribbon Stage
The ribbon stage refers to when the egg and sugar mixture forms a thick stream that falls in ribbons and slowly dissolves back into the mixture. This ensures proper aeration for a light sponge.
The Importance of Folding
Always fold the flour gently to preserve the volume. Use a figure-eight motion with your spatula, rotating the bowl as you go.
Controlling Oven Temperature
Too high a temperature may cause the cake to rise too fast and collapse. An oven thermometer can help maintain the right environment.
Serving Suggestions
- With fresh berries and whipped cream
- Topped with custard or lemon curd
- As the base for layered cakes
- Simply sliced with a cup of tea or coffee
- Served with a drizzle of fruit syrup or chocolate sauce
Regional Variants Worth Exploring
Pão de Ló de Alfeizerão
Slightly underbaked, this variant is extremely moist and almost gooey in the center.
Pão de Ló de Margaride
Originating from the north of Portugal, this one is drier, denser, and shaped in a bundt mold.
Storage and Shelf Life
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
If using a moist version, refrigerate for food safety and consume within 48 hours.
Common Mistakes and Fixes
- Dense Cake: Likely caused by under-whipping or over-folding.
- Sinking Center: Caused by opening the oven door too early.
- Dry Texture: Overbaking or incorrect oven temperature.
- Collapsed Cake: Overmixed batter or incorrect folding.
Final Thoughts
Pão de Ló proves that simplicity can be sublime. With just a handful of ingredients and careful technique, you can create a cake that’s both rustic and refined. Whether you’re making a traditional version or experimenting with flavors, this sponge cake is a delightful addition to any baker’s repertoire.
With practice, you’ll master the air-whipping and folding techniques that are key to achieving a cloud-like crumb. It’s a cake that invites creativity—flavor it, fill it, frost it, or enjoy it as it is.
Perfect for holidays, family gatherings, or just a quiet afternoon, Pão de Ló is a beautiful way to celebrate the art of baking. Give it a try and experience the charm of this Portuguese classic!