Pão-de-Ló de Alpiarça — Formula Published by Iguaria
This is the complete home formula published by Iguaria in 2013: fourteen yolks, four whites, sugar, flour and salt, beaten for a long time and baked only until the centre flows without remaining raw. Alpiarça Municipality and Turismo de Portugal corroborate the exceptionally soft local centre; the published total time is not converted into a baking duration that the source does not provide.
- Yields
- 10 servings
- Prep
- Not broken out by the source
- Cook
- Until baked at the edge and creamy in the centre; duration not stated
- Total time
- 65 min
Ingredients
- 150 g Wheat flour
- 300 g Sugar
- 14 Egg yolks
- 4 Egg whites
- 1 pinch Salt
- as needed; type not stated Fat for greasing the tin
Method
Heat the oven to 180°C / 350°F and grease a tin. The source gives no tin type, shape or dimensions.
Beat the fourteen yolks, four whites and sugar for at least 20 minutes, until homogeneous.
Add the flour and a pinch of salt and beat a little longer. The source does not quantify this second mixing time.
Pour the batter into the greased tin and bake. Watch the bake: the source calls for a slightly underbaked cake, but not a raw one, so the centre flows when cut. It gives no duration.
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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