Sponge Cake (Portuguese Pao De Lo)

May 09, 2023May 9, 20230 1

Traditional Portuguese Sponge Cake (Pao De Lo) recipe for a delightful dessert

by The Chefin Dessert

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

Ingredients

	9 large eggs ( room temperature )
	1 pinch salt
	1 1/2 cups granulated sugar
	1 2/3 cups all-purpose flour
	1/4 teaspoon baking powder
	lemon zest ( optional ) or orange zest ( optional )
	1 tablespoon granulated sugar ( optional for top of cake )
	icing sugar

Nutrision Information

Servings Per Recipe

Calories

210

Sugar

28g

Fat

Sponge Cake, also known as Pao De Lo in Portuguese, is a traditional cake in Portugal, and it is typically served during the holiday season or at other special events. The cake, which is made with eggs, sugar and flour, is light, fluffy and not too sweet. It can be made with either lemon or orange zest for added flavour. This sponge cake is versatile and can be served as a dessert, with tea or coffee, or as a snack. The cake is also perfect for special occasions because it can be decorated with icing, fruits and other toppings to suit the occasion.

Instructions

1.	Preheat oven to 350°F (180°C).
2.	In a large bowl, beat eggs and salt until light and frothy.
3.	Gradually add sugar, whisking constantly until mixture triples in volume and falls from the whisk in a thick ribbon.
4.	In another bowl, sift flour and baking powder twice then add lemon/orange zest.
5.	Sift again over the egg mixture in three increments, folding each time until incorporated. Do not overmix to keep the batter airy.
6.	Grease a 9 inch (23 cm) cake tin with removable base. Line the base and sides with parchment/baking paper. Pour the batter into the tin. Bang the tin on the counter twice to remove any trapped air bubbles.
7.	Bake for 35-45 minutes or until a toothpick inserted in the centre comes out clean. The cake should be risen and golden brown.
8.	Remove from the oven and leave it in its tin for 10 minutes before run a knife around the edges of the cake, then invert it onto a baking sheet or cooling rack. Remove the baking parchment. Leave it to cool.
9.	Before serving, sprinkle icing sugar over the top.
10.	Optional: caramelise the surface of the cake by sprinkling granulated sugar over the top of the cake before baking.

PROS

This traditional sponge cake is a light, fluffy egg-based cake with a golden brown crust that is simple to prepare and perfect for a variety of meals.
It is soft and not too sweet on the inside, and it can be made with lemon or orange zest for extra flavour.

CONS

This cake may not be as sweet as some other types of cakes.
It can be dry if not baked properly, so it’s essential to follow the instructions correctly.
It may not be suitable for people with egg allergies.

HEALTH & BENEFITS

While this cake may not be the healthiest option, it is lower in calories than other cakes. It is a good source of carbohydrates and protein due to the eggs and flour used in the recipe.