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Portuguese: Pão-de-Ló (Sponge Cake)




Source of Recipe


The Food of Portugal by William Morrow


Recipe Introduction


"Every Portuguese town, it seems, has its own recipe for Pão-de-Ló. Alfeizerão, for example, near the "movie-set" fishing village of Nazaré, is famous for a Pão-de-Ló that is only half-baked and eaten like pudding. Most of them, however, are fairly classic sponge cakes with higher or lower proportions of eggs and sugar. They are a bakery staple and you see them in pastelarias (pastry shops) everywhere, with their baking parchment serving as wrappers. Portuguese women use Pão-de-Ló as the foundation of a huge repertoire of sweets. Portuguese children are content just to eat chunks of the cake out of hand."



List of Ingredients




4 large eggs
8 large egg yolks
1 1/4 cups sugar
1 1/2 cups sifted all-purpose flour


Recipe



Preheat the oven to 350°F (175°C). Cut six 7-inch squares of baking parchment, then line a well-buttered 10-inch tube pan this way: Place a parchment square on the diagonal in the bottom of the pan so that one of its points touches the central tube; now flatten the square against the bottom of the pan and up the side, pleating it as needed for a smooth fit. Next lay a second square of parchment in the pan the same way, so that it slightly overlaps the first square, and smooth it against the pan bottom and side, pleating it as necessary for a snug fit. Continue lining the pan with the parchment squares, each one overlapping the previous one, until you've completely covered the bottom and sides of the pan; you'll need all six squares. The points of the squares will stand several inches above the rim of the pan all around; this lends a decorative touch and is characteristic of Pão-de-Ló.

Beat the eggs and egg yolks in an electric mixer at high speed for 1 minute; now add the sugar in a slow but steady stream, beating all the while, and when all the sugar is incorporated, beat at highest mixer speed for 15 minutes.

Reduce the mixer speed to low and add the flour, 1 heaping tablespoon at a time, beating all the while. Stop the machine about midway through the addition of the flour and scrape down the sides of the mixer bowl thoroughly. Resume adding the flour at low mixer speed and, when all of it is incorporated, spoon the batter at once into the prepared pan. Bake uncovered for 40 minutes or until the cake is lightly browned and spongy to the touch. Remove the cake from the oven and from its pan, then cool it rightside up in its parchment liner on a cake rack. Let the cake come to room temperature before serving or using in recipes.

Makes one 10-inch tube cake