Pao de Lo Recipe

Storing Portuguese Sponge Cake by Authentic Food Quest

This easy Pao do Lo recipe is for a moist and fluffy Portuguese sponge cake. With just three ingredients - eggs, sugar, and flour, easily make the simple and famous Portuguese cake airy cake everyone will love.

4.78 from 18 votes

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Course: Recipes

Cuisine: Portuguese

Prep Time: 20

Cook Time: 35

Additional Time: 10

Total Time: 1 5

Servings:

Calories: 182kcal

Author: Authentic Food Quest

Equipment

Ingredients

10 eggs organic, at room temperature
1 ½ cups sugar granulated
2 cups flour All-purpose
¼ tsp salt

Instructions

Preheat the oven to 180 C / 360 F.
Grease the inside of the bundt pan with butter, and cover the upper half with parchment paper, extending a few inches above the pan. Brush the paper with oil. Set the pan aside.
Into a bowl, sift the flour and salt. Set the bowl aside.
Add eggs to the bowl of a stand mixer. Using the whisk attachment, turn the mixer to high, and beat the eggs for 5 minutes.
Start adding the sugar gradually, 2-3 tbsp at a time. Beat for another 5-7 minutes on high, or until the mixture is pale and thick. If you create a swirl using the whisk, its shape should hold.
Attach the paddle attachment, and turn on the mixer to medium-low speed. Gradually fold in the flour. Mix the batter one last time using a spatula to make sure that all the flour is incorporated and there are no lumps.
Pour the batter into the prepared pan. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
Let the cake cool for 10-15 minutes on the countertop at room temperature. The cake will deflate a little bit, which is totally fine.
Run a spatula around the cake to make sure no sides are sticking. Flip onto a large plate.
Sprinkle powdered sugar and cinnamon on top for garnish.

Notes

Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes before starting.

If you are using a hand blender, then you will have to beat the eggs for longer. The cake will deflate and create folds after it has cooled; this is normal.

Store the cake in an airtight container for up to 3 days at room temperature.

Optional, you may add orange or lemon zest to the batter for citrusy flavors.

Nutrition