Thursday, May 8, 2014

Portuguese Sponge Cake (Pao De Lo)

 This is a delicious sponge cake.  There is no extra added fat other than what is in egg yolks.  It is light and yummy!  Perfect with jam or fresh fruit and cream.

Portuguese Sponge Cake (Pao De Lo)

9 large eggs, room temperature
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)

Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.

Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, or until (add rind if using). At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). My cake took a little bit longer. Definitely do the toothpick test.

Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Printer Friendly

Print Friendly and PDF

Print Page