Pao de lo de Ovar (Portugese creamy sponge cake)
Pao de lo is an awesome dish. I really love it and first tried it at the restaurant called Wolf984. However, I find the portion a bit too big and thought that they took a bit too long to make the dessert. The second time I had the dish was at Ukiyo as a dessert as well, the portion much smaller. It has much more savory taste akin to Japanese tamago you eat at the end of an omakase meal. So I thought to myself, why not try to make an even smaller one so that it is bite sized and not too much. Thus, my mini version is born!
Ingredients(30)
10 egg yolks
3 whole eggs
100g flour
200g sugar (the finer the better)
1 tsp salt
Steps
Preheat oven to 250c (~475F)
Combine eggs and sugar in a bowl and whisk it with either whisking or hand mixer until it’s smooth and creamy. You want the viscosity to be a bit thick but smooth similar to hand whipped cream.
Sift in flour + salt and gently fold it into the mix thoroughly.
Use parchment paper and make tiny pockets in a muffin tray. You want the parchment to be a bit higher (2cm) than the actual hole. Pour the mix in until it reaches the height of the muffin tray.
Bake the tray in the oven for 4-5 minutes. Be careful to not let it burn. Your oven might vary.
Take the tray out and let the bread rest for 2 - 3 minutes.
Serve!
History and Origin of Pão de Ló de Ovar
Pão de Ló de Ovar is a traditional Portuguese sponge cake renowned for its moist, creamy center and light, airy texture. Originating from the town of Ovar, this delicacy has been cherished since the 18th century and holds a special place in Portuguese confectionery. Read more on wiki.
The Unique Baking Technique
The distinct texture of Pão de Ló de Ovar is achieved through a meticulous baking process:
High Temperature Baking: The cake is baked at a high temperature for a short duration, resulting in a golden crust while maintaining a creamy interior.
Traditional Molds: Traditionally, the batter is poured into paper-lined clay molds, which contribute to its unique texture and flavor
Serving Suggestions
Pão de Ló de Ovar is best enjoyed slightly warm, allowing its creamy center to ooze gently. It pairs excellently with a cup of strong espresso or a glass of sweet Port wine, enhancing its rich flavors.
Pairing Suggestions
Espresso or Portuguese Galao (Milk Coffee)
Sweet Port Wine or Madeira Wine
Fresh Berries & Whipped Cream
Common Mistakes & Baking Tips
Overbaking: If baked too long, it will lose its signature creamy center.
Incorrect Egg Ratio: The recipe relies on lots of eggs—ensure you use the right amount for structure and moisture.
Using the Wrong Pan: Traditional Pão de Ló de Ovar is baked in paper-lined molds to maintain its delicate texture.