Rio Maior Sponge Cake
Also known as: Rio Maior Sponge Cake
A toasted round sponge with a creamy centre locally called ló.
- Origin
- Rio Maior · Santarém district
- Region
- Rio Maior
- Season
- Year-round; especially Carnival and Easter
Pão-de-Ló de Rio Maior is a round cake of eggs, sugar and flour, sold in sizes of roughly 250 or 800 grams. Its surface is low and yellow-brown while the central area retains a creamy consistency locally called ló.
The batter bakes rapidly at a very high temperature, around 240°C, setting the exterior without fully drying the heart. It is sold whole in an individual box and served by slice or spoon depending on its moisture.
- eggs
- sugar
- wheat flour
Sweet and egg-rich, with a toasted surface and a soft, moist, creamy centre.
It is distinct from Ovar, Alfeizerão and Margaride sponge cakes; size and creaminess vary.
At pastry shops and producers in Rio Maior, especially during the Tasquinhas fair and seasonal festivities.
Espresso, tea or a Tagus fortified wine.
Maria Alice Sequeira developed the Rio Maior version through experiments with home-made sponge cake, changing the recipe until she reached her own formula. The patent later passed to Joaquim Costa Nazaré and Joaquim Luís Vicente da Silva. Word of mouth carried the cake to Rio Maior's Tasquinhas festival and food fairs nationwide.
Sources: tradicional.dgadr.gov.pt · cm-riomaior.pt
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