Soajo Pão-de-ló

Also known as: Soajo Sponge Cake

A tall ring sponge with a pale crust and a yellow crumb moister than the standard style.

Origin: Soajo · Arcos de Valdevez · Upper Minho
Region: Soajo · Arcos de Valdevez
Season: Year-round; especially sought at Easter and other festive periods

Sweetness

Richness

Difficulty

Pão-de-ló de Soajo is a large, tall cylindrical ring cake with a small central opening. Its crust is thin and evenly golden; the broad top sinks slightly and develops soft wrinkles after baking.

Inside, a batter of eggs, sugar and flour forms a yellow, fine and fluffy crumb. Arcos tourism itself stresses that this home-style recipe is moister than traditional pão-de-ló, although the official photograph shows a cake that still cuts into firm slices rather than having a liquid centre.

Ingredients

eggs
sugar
wheat flour

Taste & texture

Sweet and egg-rich, with a delicate crust and a tall, fluffy, moist crumb.

Variations

The house recipe is secret; its documented identity is a tall ring made from the three basic ingredients and moister than a fully dry pão-de-ló.

Where to try it

At Padaria de Soajo behind the village church, and at stockists around Arcos de Valdevez and neighbouring municipalities listed by local tourism.

Pairs well with

White Vinho Verde, espresso or tea.

History

The Soajo version began in the 1980s, when its proprietor returned from the United States to take over the family business, Padaria de Soajo. The home recipe endured and Pão-de-ló de Soajo became a registered trademark. The municipality continues to list the producer in its traditional bakery and pastry catalogue.

Sources: visitarcos.pt · cmav.pt · cm-terrasdebouro.pt

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