Pão-de-Ló de Rio Maior — Published Recipe
This recipe comes from the Ribatejo chapter of Recipes and Flavours of Rural Territories. DGADR confirms the Rio Maior identity, toasted exterior and creamy centre called ló. It is a public formula using four eggs and eight yolks; it is not presented as the local factory's commercial patent.
- Yields
- 1 sponge cake
- Prep
- 10–20 min beating, plus assembly
- Cook
- 7 min
Ingredients
- 4 Whole eggs
- 8 Egg yolks
- 150 g / 5.3 oz Sugar
- 75 g / 2.6 oz Wheat flour
- as needed Butter and flour for the tin
Method
Heat the oven to 220–230°C / 430–445°F. Line a springform tin with baking paper, butter it and dust it with flour.
Beat the whole eggs vigorously for 5–10 minutes, until pale and very fluffy.
Lightly break up the yolks and add them gradually, beating for another 5–10 minutes.
Sift the flour over the mixture and incorporate it at the lowest speed for only a few seconds, without losing the air.
Pour into the tin and bake for 7 minutes; after 4 minutes, rotate the tin by 180 degrees.
Remove and cool completely in the tin. Then pass a long spatula between cake and paper to release it without turning it over.
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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