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Portuguese Pão de Ló Sponge Cake

A light and airy sponge cake that is delightfully rich and satisfying, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Portuguese
Calories: 110
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup superfine sugar (100 g) Regular granulated sugar can be used but whisk longer.
  • 4 large eggs large eggs, warmed in hot tap water for 3 to 5 minutes Ensure the eggs are fresh for a better volume.
  • 1 large egg yolk
  • 1/3 cup extra virgin olive oil Light olive oil can be used for a milder flavor.
  • 2 tablespoons extra virgin olive oil for drizzling Can be replaced with honey for a richer flavor.
  • 2 1/2 tablespoons all-purpose flour (20 g) Cake flour can be used for a softer crumb.
  • flaky sea salt, to finish Fine sea salt can be used as an alternative.

Method
 

Preparation
  1. Heat the oven to 400°F and line the base and sides of an 8-inch springform pan with parchment paper.
  2. Set the whole eggs in a bowl of hot tap water for 3 to 5 minutes.
  3. Crack the warmed eggs into a mixer bowl, then add the extra yolk and the sugar, and whisk on medium-high speed for about 6 1/2 minutes until pale and foamy.
  4. Sift the flour over the egg mixture and fold in gently with a spatula.
  5. Fold in the 1/3 cup olive oil in a thin stream, being careful not to overmix.
Baking
  1. Pour the batter into the prepared pan and bake for about 13 minutes, or for a soft center, bake for about 8 minutes.
Finishing
  1. Cool the cake in the pan for a few minutes, then release the springform. Drizzle with the 2 tablespoons olive oil and sprinkle with flaky sea salt.
  2. Serve warm or cold as preferred.

Notes

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. For freezing, wrap tightly and place parchment between slices.