Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pão de ló is a noble base of Portuguese pastry, with highly varied regional recipes.
Some versions are airy and dry; others stay moist in the center, almost creamy.
The simplicity of the ingredients demands attention to the egg stage and the oven.
Ingredients
- 8 eggs
- 250 g sugar
- 150 g sifted wheat flour
- 1 pinch of salt
- Butter and flour for the pan
Method
- Beat eggs and sugar until you have a very voluminous cream.
- Fold in the sifted flour gently.
- Place in a prepared pan.
- Bake in a medium oven until set, respecting the desired texture.
- Let cool slightly before unmolding.
- Serve plain, with coffee or an egg-based sweet.
Tips from Empório Portugal
- Beating the eggs well is the secret to lightness.
- Add the flour without beating hard.
- For a creamier center, shorten the time and use a suitable pan.
Possible substitutions in Brazil
- Ordinary sifted flour works well.
- Lemon zest can perfume the dish, though it is not required.
Pairing
Coffee or Tawny Port. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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