Pão de Ló

The story

Pão de Ló is a traditional Portuguese dessert presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 8 piece eggsroom temperature
• 250 g caster sugar
• 150 g plain floursifted
• 1 tsp lemon zest

Method

1. Step 1

   Heat oven to 180°C conventional or 160°C fan. Line a 22 cm tin with baking paper, leaving high folds.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Whisk eggs and sugar for 8–10 minutes until tripled in volume and a ribbon sits on the surface for 3 seconds.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Fold in sifted flour in three additions with a large metal spoon, cutting through the centre and turning the bowl.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Pour gently into the tin and bake 22–28 minutes until golden and springy; regional versions may retain a slightly soft centre.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Cool in the paper so the delicate sponge is supported.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.