Pão de Ló de Guimarães — Teleculinária Version
This is the version published by Teleculinária: ten separated eggs, sugar, flour and the zest of one lemon, baked in a paper-lined ring tin. Guimarães Municipal Council and Turismo de Portugal independently confirm pão de ló and its lemon fragrance in the city's tradition. The recipe serves seven but gives no tin dimensions.
- Yields
- 7 servings
- Prep
- The source publishes 1 hour total but does not separate preparation time
- Cook
- 40 min in the method; the header also displays 1 hour as cooking time
Ingredients
- 400 g / 14.1 oz Sugar
- 200 g / 7.1 oz Wheat flour
- 10 Eggs, separated
- Zest of 1 Lemon
- Quantity not stated Paper for lining the tin
Method
Heat the oven to 180°C / 350°F and line a ring tin with paper. The source gives neither diameter, capacity nor paper type.
Separate the ten eggs. In a bowl, beat the yolks with the 400 g sugar and zest of one lemon for 20 minutes.
Whip the whites to very stiff peaks. Add them to the yolk mixture and beat a little longer; the source gives neither duration nor speed for this addition.
Sift the 200 g flour over the batter and fold it in gently without beating.
Pour the batter into the lined tin and bake for 40 minutes. The recipe publishes no doneness test.
Remove from the oven, leave to cool and unmould with the paper retained until that stage. The source gives no 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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