Best 2 Pao De Lo Sponge Cake Recipes
**Indulge in the Heavenly Delight of Pao de Ló Sponge Cake: A Journey Through Exquisite Recipes**
Pao de Ló, a Portuguese sponge cake, captivates taste buds with its light, airy texture and delicate sweetness. Originating in the 15th century, this classic dessert has become a beloved treat in many cultures. Embark on a culinary adventure as we explore a collection of Pao de Ló recipes, each offering a unique twist on this timeless favorite. From the traditional Portuguese recipe to contemporary variations infused with delightful flavors, these recipes cater to every palate and occasion. Whether you're a seasoned baker or a novice in the kitchen, let's unveil the secrets behind this heavenly sponge cake and create memories that linger long after the last bite.
PAO DE LO (SPONGE CAKE)
Pao De Lo (Sponge Cake) A delicious Portuguese Cake.This golden sponge cake layer appears in its paper wrapper in markets and pastry shops throughout Portugal. Posted for ZWT 5. If you don't like the zest add whatever flavor you like to these.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 55m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan or nonstick madeline pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan.
- 2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition.
- 3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter.
- 4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake to serving plate and set aside at least 1 hour before serving.
- Note: The cake may be baked without parchment, but the surface will be darker. To do so, grease 9-inch round baking pan and line bottom with a circle of waxed paper; grease paper and side of pan.
SPONGE CAKE (PORTUGUESE PAO DE LO)
This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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, add rind if using.
- In a separate bowl combine the flour and baking powder and stir with a fork or whisk. 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 approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
- 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.
Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8
Tips:
- Use fresh ingredients, especially eggs and butter, for the best flavor and texture.
- Make sure all ingredients are at room temperature before starting to mix the batter.
- Beat the eggs and sugar together until they are thick and pale yellow, this will help to incorporate air into the batter and make the cake light and fluffy.
- Fold in the flour gently, over-mixing will make the cake tough.
- Bake the cake in a preheated oven and do not open the oven door during baking, this will help to prevent the cake from sinking.
- Allow the cake to cool completely before serving, this will help to prevent it from crumbling.
Conclusion:
Pão de ló is a delicious and versatile cake that can be enjoyed on its own or used as a base for other desserts. With its light and fluffy texture and delicate flavor, it is a perfect choice for any occasion.
To make the best pão de ló, it is important to use fresh ingredients and follow the recipe carefully. With a little practice, you will be able to create a perfect pão de ló that will impress your friends and family.
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