Pao De Lo
A light and fluffy Brazilian sponge cake with a delicate sweetness, perfect for dessert or teatime gatherings, appealing to those who enjoy airy, buttery baked treats.
Ingredients
Instructions
- Beat the egg yolks with the sugar until smooth.
- Separate the egg whites and beat them until stiff peaks form.
- Mix the beaten egg yolks and sugar together.
- Gently fold the beaten egg whites into the yolk mixture.
- Using a wooden spoon, fold in the flour, salt, and baking powder until well combined.
- Pour the batter into a 9-inch nonstick pan.
- Bake in a preheated oven at 350°F for 45 to 50 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. Adding a touch of vanilla extract can enhance the flavor as well.
Serving Suggestions
Pao De Lo is delightful served plain but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with a cup of coffee or tea. For a more indulgent treat, serve with whipped cream and fresh berries, or enjoy alongside a slice of German Raw Apple Cake.
Storage & Reheating
Store any leftover Pao De Lo in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place slices in a microwave for a few seconds or warm them in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pao De Lo contains roughly 173 calories, with 3g protein, 38g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
While traditional recipes rely on eggs for structure and leavening, you might try using a commercial egg replacer. However, the texture and flavor may differ slightly. If you're looking for vegetarian recipes, consider experimenting with aquafaba (chickpea brine) as a substitute for egg whites.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Make sure to bake until a toothpick inserted in the center comes out clean. Also, avoid overmixing after incorporating the egg whites, as this can deflate the batter and lead to a dense cake.
How do I know when the cake is done?
The cake is done when it is golden brown on top and has pulled away slightly from the sides of the pan. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Keep an eye on it, as ovens can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).