Learn how to make a light and fluffy traditional Portuguese sponge cake using just four simple ingredients. Ready in just 25 minutes, this classic and easy dessert is perfect for breakfast or to enjoy as a snack with family and friends.
This Portuguese sponge cake, also known as Pão de Ló de Alfeizerão, is one of the most popular traditional desserts in Portugal. Light and airy, this classic sponge cake features a soft, creamy interior that melts in your mouth and surprises with every bite.
Made with just a few basic ingredients - eggs, sugar, and flour - this cake proves that simplicity can create something truly special. Perfect for celebrations, family gatherings, or simply enjoying with a cup of coffee, this traditional Portuguese cake continues to be enjoyed across generations.
If you're looking for delicious cake ideas to enjoy at parties, family gatherings, breakfast, or an afternoon snack with friends, there are plenty of options to suit every taste. From light and fruity cakes to rich, creamy, and more elaborate creations, there's something for every occasion. Some great choices include Apricot Upside Down Cake, Fresh Pineapple Cake, and the classic Apple Cinnamon Cake. Each recipe offers its own unique flavor and texture, making them perfect for sharing with everyone.
Ingredients for Portuguese Sponge Cake (Pão de Ló)
Here you'll find all the ingredients needed to make this recipe:
- Whole eggs - Provide the main structure of the cake. When beaten, they help create the light and airy sponge texture.
- Egg yolks - Add richness and color. They also help create a slightly moist and creamy interior.
- Granulated sugar - Sweetens the cake.
- Corn starch - Lightens the batter by reducing gluten formation, making the sponge softer and more tender.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Sponge Cake
Step 1: Preheat the oven to 220ºC (430ºF). Line a 25 x 6 cm (9¾ x 2⅓-inch) round cake pan with parchment paper.
Step 2: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the whole eggs with the sugar on medium speed until a light and creamy mixture. Add the egg yolks and continue beating for 2 to 3 minutes, until fully incorporated and smooth. Finally, gently fold in the sifted corn starch using a spatula.
Step 3: Pour the cake batter into the prepared pan and bake for about 8 to 10 minutes, depending on your oven. The cake should remain slightly creamy in the center.
Step 4: Once the top begins to turn golden brown, turn off the heat immediately to prevent overbaking.
Step 5: Remove the cake from the oven and carefully unmold it onto a plate. Allow it to cool completely to room temperature before serving.
Tips for Portuguese Sponge Cake
• Whip the eggs and sugar until you get a light and thick mixture; this is essential for structure and volume.
• Sift the flour to avoid lumps and ensure a lighter texture.
• Fold the flour gently into the egg mixture to preserve the lightness of the batter.
• Avoid opening the oven door during baking, as this can cause the cake to collapse.
• Bake just until set. Overbaking will result in a dry sponge cake.
FAQs
What is Portuguese sponge cake (Pão de Ló de Alfeizerão)?
Pão de Ló de Alfeizerão is a traditional Portuguese sponge cake made with eggs, sugar, and corn starch, known for its light and airy texture.
Why isn't my sponge cake fluffy?
Overmixing the batter or not beating the eggs enough can prevent the cake from rising properly.
Should Pão de Ló be dry or moist?
It depends on the regional style. In this case, it should be moist and creamy in the center.
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- Apricot upside down cake
- Chocolate sponge cake
- Easy homemade carrot cake
- Easy moist chocolate cake
- Orange sponge cake
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Portuguese Sponge Cake (Pão de Ló)
Learn how to make a light and fluffy traditional Portuguese sponge cake using just four simple ingredients. Ready in just 25 minutes, this classic and easy dessert is perfect for breakfast or to enjoy as a snack with family and friends.
4.33 from 6 reviews
- 2 whole eggs
- 6 egg yolks
- 75 grams (1/3 cup) granulated sugar
- 50 grams (1/3 cup) corn starch
- Preheat the oven to 220ºC (430ºF). Line a 25 x 6 cm (9¾ x 2⅓-inch) round cake pan with parchment paper.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the whole eggs with the sugar on medium speed until a light and creamy mixture. Add the egg yolks and continue beating for 2 to 3 minutes, until fully incorporated and smooth. Finally, gently fold in the sifted corn starch using a spatula.
- Pour the cake batter into the prepared pan and bake for about 8 to 10 minutes, depending on your oven. The cake should remain slightly creamy in the center.
- Once the top begins to turn golden brown, turn off the heat immediately to prevent overbaking.
- Remove the cake from the oven and carefully unmold it onto a plate. Allow it to cool completely to room temperature before serving.
