Pão de Ló

Good morning!

Hope everyone is doing great! My sister just gave me some fresh eggs and nothing beats baking with fresh eggs 😀 So I decided to make Pão de ló since the recipe requires a total of 15 eggs.IMG_3150

For folks unfamiliar to this Portuguese cake, pão de ló is many times compared to angel sponge cake but the flavor is a bit different and unlike the sponge cake that is usually accompanied with another elements such as fruit, pão de ló usually is eaten as-is.

Pão de ló is a traditional Portuguese cake that can be dated as far back as 18th century. Depending on which Portuguese region you are referring to, pão de ló can look and taste quite differently.  For example,  pão de ló from Ovar the filling is almost liquefied.

Pão de ló from Ovar

The recipe I’m sharing with you today is for the more typical form of pão de ló – uniform in sponge-like texture.


A while back I found a video on YouTube in which two ladies were making pão de ló as it was traditionally made by their grandmothers, in other words, no electrical appliances. The video is in Portuguese but just to summarize, they would have to beat the mixture for an hour to make the batter airy. The batter would be placed in ceramic bowls lined with paper (a form of parchment paper) and they would be baked in a wooded stove. All I know is, thank goodness for our modern kitchen appliances 😀 The following is the link to the video-

Ceramic bowls/forms used for pão de ló.


Pão de ló being prepared as it was traditionally.



Preheat oven to 350°F.

Place 5 eggs and 10 yolks in a stand mixer bowl. While on low-medium speed, add sugar in small batches (below, left photo). Once all the sugar has been added to the eggs, beat batter for 30 minutes on medium speed. Batter will become smooth and airy (below, right photo). I suggest using a stand mixer instead of a hand mixer because of the long beating time 🙂

Once the 30 minutes have passed, stop the mixer. Fold (do not beat) in sifted flour in small batches. Its best to add the flour in small batches because when folding the batter pockets of flour are easily formed and are undesirable.

Sifted flour being folded into batter.


As mentioned before, traditionally pão de ló was made in ceramic bowls. The ceramic was porous and therefore the bowls needed to be lined with paper (a form of parchment paper). These ceramic bowls can still be purchased today in Portugal and some confectionaries still utilize this method today. I used an angel food pan and lined it with parchment paper just to have the traditional look but you can simply grease the angel food pan with butter or cooking spray.

Batter goes into oven at 350°F for about 35 minutes. Check doneness with toothpick. Once ready, remove from pan. Allow to cool but can be eaten warm too 😀


Out of the oven.




Baking time: 35 minutes

5 eggs
10 yolks
300 gr sugar
200 gr flour, sifted

1. Preheat the oven to 350°F.

2. Add 5 eggs and 10 yolks to a stand mixer bowl. While on low-medium speed, add sugar in small batches. Once all the sugar has been added, beat batter for 30 minutes on medium speed.

3. Once the 30 minutes have passed, stop the mixer. Fold in sifted flour in small batches.

4. Prepare angel food pan either by lining with parchment paper, greasing with butter or cooking spray.

5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Turn the cake out onto a wire rack to cool completely or enjoy it warm.


Thanks for stopping by and hope you enjoy this recipe!

Best wishes,



Torta de Laranja

Good evening!

Today I wanted to share with you one of my favorite Portuguese desserts – Torta de Laranja (Orange Torte). Simply explained, its a very moist roll. Unlike a jelly roll that is cake like, the torta de laranja is almost like a pudding roll, if you will 😀 The only ‘flour’ is two teaspoons of cornstarch and there is no filling.


Baking time: 15-20 minutes

6 eggs
200ml orange juice
2 teaspoons cornstarch
200 gr sugar
finely grated orange rind of one orange
sugar to sprinkle on baking sheet, cloth and top of torte (if desired)

1. Preheat the oven to 355°.

2. Dissolve the cornstarch in the orange juice.

3. Mix the eggs with the sugar. Then add orange rind and orange juice containing cornstarch. Combine well but don’t whisk too hard (attempt avoiding air bubbles to form).

3. Butter (or use cooking spray) and line a Swiss roll tray (I used a 15” baking sheet) with parchment paper. Then butter (or use cooking spray) the parchment paper, as well, and sprinkle with sugar.

4. Pour the mixture onto the tray and bake for 15-20 minutes until the torte is firm.

5. Turn torte onto a slightly damp, clean cloth sprinkled with sugar.

6. Roll carefully with the help of the cloth and place on serving dish. (More times then not, the roll will crack but that is normal, the taste will still be delicious!) Best served cold. Sprinkle with sugar if desired.

Preparing the baking sheet.


Once removed from oven. It will have ‘high and lows’ which is normal.




Thanks for stopping by! Hope you enjoy this recipe!

Best wishes,