Pão de Ló de Margaride — Producer Cristina Teixeira Ribeiro's Formula
RTP published this formula identifying Cristina Teixeira Ribeiro as a producer of Pão de Ló de Margaride. Five eggs, twenty yolks, sugar and flour are beaten, placed by hand into a paper-lined earthenware mould and baked at 180°C. The geographical-indication record confirms the ingredient family, lined clay mould and traditional technique, although certified production remains governed by its specification.
- Yields
- 1 large pão de ló
- Prep
- Not stated
- Cook
- About 45 min
Ingredients
- 5 Whole eggs
- 20 Egg yolks
- 500 g / 17.6 oz Sugar
- 250 g / 8.8 oz Wheat flour
- 2 sheets Suitable paper for lining the mould
Method
Heat the oven to 180°C / 355°F and line a traditional earthenware mould with two sheets of oven-safe paper.
Beat the whole eggs, yolks and sugar thoroughly until very light and aerated.
Add the flour and beat only briefly, just long enough to incorporate it into the mixture.
Place the batter by hand into the lined mould, preserving as much volume as possible.
Bake at 180°C / 355°F for about 45 minutes.
Let it settle in the mould and paper before breaking it open; the traditional presentation keeps the cake wrapped in its baking paper.
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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