Pão de Ló de Alfeizerão — Branca de Neve / Revista Lusitana Version
This formula published by Branca de Neve, attributed to reader Alzira Alves and previously published in Revista Lusitana no. 20, uses two eggs, six yolks, 100 g sugar and 50 g flour. DGADR's product record includes wine brandy in the traditional identity; this formula does not, so we do not add it. DGADR records the association with Santa Maria de Cós Monastery as a belief, not a documentarily established origin. Its deliberately moist centre also creates a risk the published recipe does not discuss: ASAE warns that insufficiently cooked eggs may retain Salmonella.
- Yields
- Not stated; the source gives no pan size
- Prep
- Not stated
- Cook
- 10 minutes at 220°C / 425°F, according to the source
Ingredients
- 2 Whole eggs
- 6 Egg yolks
- 100 g / 3.5 oz Sugar
- 50 g / 1.8 oz Branca de Neve Flor wheat flour
- 1 pinch Salt
- Amount and type not stated Fat for greasing the pan
Method
Heat the oven to 220°C / 425°F.
Grease a pan and line it with thick paper. The source states neither its diameter or depth nor the type of fat.
Beat the two whole eggs with the sugar until the mixture is pale and bubbly.
Add the six yolks one at a time, beating well after each addition.
Gently fold in the flour and pinch of salt without beating.
Pour into the prepared pan and bake for 10 minutes as directed in the published recipe. This timing produces the characteristic moist centre, but actual cooking varies with the pan and oven; read the safety warning before serving.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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