Pão-de-Ló de Fafe — Published Regional Formula
Recipes and Flavours of Rural Territories publishes this ten-yolk formula of sugar and flour and describes traditional baking in unglazed earthenware forms. The municipal guide confirms pão-de-ló and yolk sweets as historic Fafe specialities. Houses in Arões and Fornelos may preserve their own proportions.
- Yields
- 1 sponge cake
- Prep
- 1 hr
- Cook
- Not stated by the source
Ingredients
- 10 Egg yolks
- 250 g / 8.8 oz Sugar
- 250 g / 8.8 oz Wheat flour
- as needed Thick white paper for lining
Method
Beat the yolks and sugar for one hour.
Sift the flour and fold it in carefully without beating.
Line an unglazed earthenware form with overlapping squares of thick white paper.
Pour in the batter and turn the paper corners down so they do not burn.
Cover with the second earthenware bowl and bake in a wood-fired oven until firm and fully baked.
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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