Pão-de-Ló de Soure — Published Traditional Formula
The Gastronomic Charter publishes the traditional 24-egg measure: six whole eggs and eighteen yolks beaten with sugar and a small amount of flour. A cross cut during baking creates the moister, yellower upper area that distinguishes Pão-de-Ló de Soure.
- Yields
- 1 sponge cake; diameter not stated
- Prep
- Not stated by the source
- Cook
- 1 hr 15 min to 1 hr 30 min
Ingredients
- 6 Whole free-range eggs
- 18 Egg yolks
- 375 g / 13.2 oz Sugar
- 190 g / 6.7 oz Very dry wheat flour
- Quantity not stated Butter for generously greasing
Method
Beat the six whole eggs, eighteen yolks and sugar until the mixture triples in volume, turns pale and forms bubbles.
Sift the flour, which must be free of moisture, and fold it in only as much as needed.
Generously butter a tin and pour in the batter. The source gives no shape or diameter. Tap the bottom of the tin lightly two or three times.
Place in the oven. After 10 to 15 minutes, depending on the colour developed, draw the cake out and cut a cross in the centre with a knife.
Pull the four points of the cut slightly towards the edge to create a differently baked area on the surface.
Cover with foil and continue baking at 140 °C / 284 °F until the total baking time reaches 1 hr 15 min to 1 hr 30 min.
Unmould while still hot.
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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