The pao de lo is a cake from Portugal similar to our sponge cake. Let’s find out how this light dessert is prepared.
The pao de lo, even if the correct spelling would be pão-de-ló , is a sort of Portuguese sponge cake with Italian origins. In fact, although this dessert is the symbol of Portuguese festivities, it is no mystery that it was inspired by the classic sponge cake recipe. The difference between the two preparations lies in the shape : the Portuguese sponge cake is cooked in a donut-shaped earthenware mold and fitted with a lid called a rock mold .
As for the ingredients, however, for this sweet cake you only need eggs, sugar and flour . Depending on the area, the proportions between these vary, but the result is still a soft cake perfect for breakfast, a snack but also to be served at the end of a meal on the most important occasions. Are you curious to find out how this Easter cake is prepared?
How to prepare the recipe for pao de lo
- First, grease and flour a donut mold , preferably aluminum.
- Then prepare the dough for this soft cake by combining the whole eggs, egg yolks and sugar in a bowl and whipping everything for 15 minutes. You can use electric whips or a planetary mixer equipped with a wire whisk.
- Incorporate the flour, this time with a kitchen spatula, making gentle movements from bottom to top.
- Pour the mixture into the mold and give it a little tap on the table to release any air bubbles. Then cook at 180 ° C for 30 minutes . Before taking it out of the oven, do the toothpick test and continue cooking if necessary.
- Let the cake cool completely before removing it from the mold and serving it.
If you are looking for quick and easy desserts different from the usual, there is nothing better than this recipe. Also, if you love Portuguese desserts, don’t miss the pastel de nata !
The pao de lo can be kept under a cake bell for 2-3 days , soft as just made.
Riproduzione riservata © - WT
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