Pão de ló, Portuguese egg and olive oil sponge cake
Cuisine: Portuguese
Author: Maria Kalenska
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins


Ingredients
  • 100 g sugar
  • 4 eggs
  • 1 egg yolk
  • 80 ml olive oil
  • 20 g flour
  • salt flakes
Cooking method
  1. Heat the oven to 200°C. Cut out a 30 cm circle from parchment. Line the baking dish with parchment circle.
  2. Add sugar, eggs, and yolk in a bowl. Beat with a mixer for 30 minutes, until the mixture is light and fluffy. Add olive oil to the batter, pouring it in a thin stream and stirring the batter with a spatula. Add flour to the batter. Stir gently so that no olive oil remains in the bottom of the bowl. Quickly put the batter into baking dish. Place in the oven and bake for 8-12 minutes. Remove from the oven and leave the cake to set for 5-6 hours: it should settle and steep. Lightly drizzle olive oil over the cake and sprinkle it a little with salt flakes before serving.
My tips and tricks
This cake is eaten in two ways. The first is when it's completely baked in the middle. And if you choose this option, then the baking time of the cake will be at least 12 minutes. Remove it from the oven when its sides are static, and it is a little watery in the very centre. Second option, when the cake is baked for about 8 minutes and removed when the edges and top crust are slightly baked, but it is still quite liquid in the centre. In fact, this is how it is most often eaten in Portugal: the liquid centre in this case serves as a sauce for the cake, which for you and me, I suppose, is a little unusual. Choose the option you like

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/pao-de-lo-portuguese-egg-and-olive-oil-sponge-cake/