Pão de Ló (Portuguese Sponge Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A very eggy sponge made from whole eggs, extra yolks, sugar and a little flour, whipped to a thick ribbon and baked until just set with a soft, custardy center. Makes 8 slices in about 1 hr 2 min.

Prep 30 min

Cook 32 min

Total 1 hr 2 min

Yield 8 slices

Ingredients

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slices

5 (250 g)eggs, room temperature
5 (90 g)egg yolks, room temperature
¾ cup (150 g)granulated sugar
½ cup (70 g)all-purpose flour, sifted
½ tsp (3 ml)vanilla extract
½ tbsp (10 g)butter, for greasing

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Instructions

Heat the oven to 350 F (175 C). Grease an 8-inch (20 cm) springform or tube pan and line the base and sides with parchment, letting it stand above the rim.
Beat the eggs, yolks and sugar on high speed for 12 to 15 minutes until pale, tripled in volume and falling in a thick ribbon.
Beat in the vanilla. Sift the flour over the batter in two parts and fold gently with a spatula just until no streaks remain.
Scrape into the pan and tap once to release large bubbles.
Bake 28 to 32 minutes until puffed and golden, the edges set and the center just set but still soft; the center should reach 160 F (71 C).
Cool in the pan on a rack; the cake will sink, which is normal. Lift out by the parchment and serve at room temperature.

Tips

Beating until thick is the entire leavening, so do not stop early.
Fold the flour in gently to keep the volume.
Serve with fresh fruit or on its own with coffee.
Bake until the center reaches 160 F (71 C) because the soft center contains lightly set egg.

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Recipe FAQ

How long does it take to make pão de ló (portuguese sponge cake)?

Plan on 30 minutes of prep and 32 minutes of cooking. The recipe makes 8 slices.

How should I store pão de ló (portuguese sponge cake)?

Keep covered at room temperature up to 2 days, or refrigerate up to 4 days (the center firms when chilled).

Can I make pão de ló (portuguese sponge cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 0.5 tsp vanilla extract (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee or dessert wine.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

186 Calories / serving

6.1g Fat

26.1g Carbs

6.6g Protein

19.0g Sugar

Whole recipe (8 servings): ~1488 cal · 49g fat · 209g carbs · 53g protein · 152g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.