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.
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Onemus Wanyonyi
[email protected]This cake is perfect!
Kivalan Moonsamy
[email protected]This cake is delicious!
NOOB Gamerz
[email protected]This cake is so good!
Micah Curtis
[email protected]This cake is amazing!
Achoja Gabriel
[email protected]I love this cake!
Angel Mwanawasa
[email protected]This is the best sponge cake recipe ever!
Yang Huiyan
[email protected]This cake was a complete disaster! It was burnt on the outside and raw on the inside. I'm never making it again.
Jamie Mosley
[email protected]I followed the recipe exactly, but my cake turned out flat and dense. I'm not sure what went wrong.
Benjamin Rodriguez
[email protected]This cake was a bit dry for my taste, but the flavor was good. I think I'll try adding some more butter or oil next time.
JO AN
[email protected]I had a little trouble getting the cake to rise properly, but it still tasted delicious. I'll try again soon and see if I can get it right.
Md rajib mia
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Nakyiah Myles
[email protected]I'm not a huge fan of sponge cake, but this recipe changed my mind. The cake was so moist and flavorful, and the orange zest gave it a lovely citrusy flavor.
Rahul Rana
[email protected]This cake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
niko cotei
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved the light and fluffy texture.
Jessica McBride
[email protected]I've been baking for years, and this is one of the best sponge cakes I've ever made. The recipe was easy to follow, and the cake turned out perfectly.
Sily Zhou
[email protected]This Pao de Lo sponge cake was a delightful treat! The texture was light and airy, and the flavor was perfectly sweet and tangy. I loved the addition of the orange zest, which gave the cake a lovely citrusy flavor.