Pão de Ló – “Sponge Cake”
Just as the translation is easy, so is the recipe. This cake is so easy to make that you’ll find yourself making it again and again. The recipe uses no oil, butter or fats so it’s virtually fat-free!
This classic dessert is so versatile that you can make it for all the holidays, special occasions, bring it to a potluck dinner as a dessert, or just make one when you’re craving a simple cake. Enjoy!….. and…..Happy Holidays!
Pão de Ló recipe:
You will need an extra-large bundt pan. If you don’t have an extra-large pan be sure to use parchment paper all around so the cake doesn’t overspill.
Ingredients:
- 10 brown eggs (room temp)
- 1 1/2 cups sugar
- 2 cups sifted flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp (grated lemon peel – Optional)
Do Not Use a real Poinsettia to decorate the cake.
Preparations:
- Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes.
- In a large bowl beat the eggs until foamy, add sugar and beat for at least 20 minutes until batter becomes very thick and has stiff peaks. (Add lemon at this point if desired)
- Note: If using a KitchenAid mixer, mix for only 10-15 minutes until stiff peaks form.
- While the sugar and eggs are beating, mix flour, salt and baking powder in a small bowl
- When the batter is ready, add the flour mixture very slowly, 1/4 cup at a time, on low-speed or fold in with a spatula.
- This should only take about 3-5 minutes. (Don’t overbeat, this is important)
- Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Pour batter into the pan and shake slightly to spread evenly.
- Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.<iframe width=”560″ height=”315″ src=”https://www.youtube.com/embed/eHyoPAyjOSE” frameborder=”0″ allow=”accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture” allowfullscreen>
Note: This cake freezes well so you can make it ahead of time. Slice into pieces for individual servings or freeze the whole cake. Make sure it’s completely cooled, wrap in saran wrap and heavy foil or in Freezer bags.
