Pão de Ló de Arouca — Home-Style Round Version Published by Filomena Morais
This is the home-style round formula published by Filomena Morais and credited to A. Teixeira Pinto: fourteen eggs, sugar, flour and baking powder, slowly baked at 150°C. It does not reproduce Arouca's most distinctive commercial presentation as syrup-glazed slices, nor the simple eggs, sugar and flour list declared by a local producer. That distinction matters: this page documents one published home version and neither reveals nor claims the producers' formula.
- Yields
- One cake; yield and dimensions not stated
- Prep
- At least 30 min beating; total preparation time not stated
- Cook
- About 2 hr at 150°C / 300°F
Ingredients
- 14 Eggs, separated
- 400 g / 14.1 oz Sugar
- 250 g / 8.8 oz Wheat flour
- 1 tbsp Baking powder
- Quantity not stated Butter for greasing the tin
- Quantity not stated Flour for dusting the tin
Method
Heat the oven to 150°C / 300°F. Grease a tin with butter and dust it with flour; the source gives no shape, diameter or capacity.
Separate the fourteen eggs. Beat the yolks with the 400 g sugar for approximately 30 minutes, until very light.
Whip the egg whites to very stiff peaks.
Carefully fold the whites into the yolks, preferably with a wooden spoon and circular motions, taking care not to lose the incorporated air.
Add the 250 g flour and tablespoon of baking powder, folding until the batter is homogeneous.
Pour the batter into the prepared tin and bake slowly for about two hours. The source publishes neither a doneness test nor a cooling time.
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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