Pão de Ló de Ovar PGI — Maria de Lourdes Modesto Archive Formula
Maria de Lourdes Modesto's archive records this formula as authentic: eighteen yolks, five whites, sugar and flour, briefly baked to preserve the moist centre. The PGI name belongs to product made in the defined area under its specification; at home, this is an attributed reproduction, not a certified product.
- Yields
- Serves 6
- Prep
- 15 min machine beating, plus tin preparation
- Cook
- About 20 min
Ingredients
- 18 Egg yolks
- 5 Egg whites
- 250 g / 8.8 oz Sugar
- 125 g / 4.4 oz Wheat flour
- 4 half-sheets, according to the archive note White paper suitable for lining the tin
Method
Heat the oven to 175°C / 345°F and generously line a solid round tin with sheets of oven-safe white paper.
Beat the yolks, whites and sugar in a mixer for 15 minutes until very voluminous and thick. The recorded hand method takes about 30 minutes.
Quickly fold in the flour only until incorporated, then pour the batter into the lined tin.
Bake for about 20 minutes; the archive note covers the tin with paper for the first 15 minutes. Watch continuously and remove while the centre is still moist.
Leave to cool in the tin, as required by the PGI production method, before trimming the paper and serving.
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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