DessertCat
sugarloaf

Sugarloaf — Portuguese-style sugarloaf cake

Sugarloaf cake — Portuguese pão de ló — is a very simple sugar-and-egg-and-flour cake baked into a tall, light, slightly under-baked sponge. The Portuguese tradition values the under-baked centre that runs slightly when sliced; outside Portugal, most versions are baked through.

i. Origin & history

Pão de ló dates from at least the 15th century in Portugal, originally a convent sweet. Different regions have their preferred versions: Ovar's is famously under-baked; Alfeizerão's is even more so, with a centre that runs like custard.

ii. Ingredients

Makes 10 servings · scroll the side panel to adjust

  • 6 large eggs
  • 200 g caster sugar
  • 100 g plain flour
  • Zest of 1 lemon
  • Pinch salt

iii. Method

  1. Heat oven to 180 °C. Line a 22 cm round tin with parchment.
  2. Whip eggs and sugar 8-10 min until very pale, tripled in volume, and ribboned.
  3. Sift flour over the top; fold in gently with zest and salt — minimum strokes.
  4. Pour into the tin. Bake 25-30 min — for traditional pão de ló, remove when the centre still wobbles distinctly. For a baked-through version, leave another 5 min.
  5. Cool partially in the tin.

iv. Tips & common mistakes

  • Use the freshest ingredients you can. The recipe relies on them.
  • Read the method through first. Several steps must be ready in advance.
  • Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Pão de ló de Ovar has a runny centre. Pão de ló de Alfeizerão is even runnier. Pão de ló de Margaride is firm. Modern pão de ló includes vanilla or citrus extracts.

vi. Common questions

What is sugarloaf?

Sugarloaf is portuguese-style sugarloaf cake, from spanish & portuguese cuisine. The Portuguese tradition values the under-baked centre that runs slightly when sliced; outside Portugal, most versions are baked through

Where is sugarloaf from?

Sugarloaf is from the spanish & portuguese dessert tradition; the recipe and history are detailed above.

How long does sugarloaf keep?

See the storage note in the Quick facts panel: 2 days at room temperature.

vii. More from Spanish & Portuguese