Pão-de-Ló de Tábua — Published Oral Formula
This formula was shared by one of Tábua municipality's oral storytellers and published in the Gastronomic Charter of the Coimbra Region. The cake contains only eggs, sugar and flour; whipped whites and slow folding create its texture without raising agent.
- Yields
- 1 cake; diameter not stated
- Prep
- Not stated by the source
- Cook
- Not stated; depends on the oven
Ingredients
- 8 Eggs
- 10 well-heaped tbsp Sugar
- 6 tbsp Wheat flour
- Quantity not stated Butter for greasing
- Quantity not stated Flour for dusting the tin
Method
Butter and flour a tube tin. The source gives no diameter.
Separate the yolks from the whites.
Beat the yolks thoroughly with the ten well-heaped tablespoons of sugar until pale and fluffy.
Whip the egg whites to stiff peaks.
Add the whites and six tablespoons of flour alternately to the yolk mixture, folding slowly from the bottom upwards to preserve the air.
Pour into the prepared tin and bake. The source states that the average time depends on the oven and publishes neither temperature nor duration.
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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