Portuguese sponge cake (Pão de ló) from The Milk Street Cookbook (2017-2026): The Definitive Guide to the New Home Cooking, with Every Recipe from the TV Show (page 661) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 23, 2022

    Lots of fascinating history and regional variations are explained here as well as info on kasutera derived from pao de castela. https://www.kinashi-san.com/post/pão-de-ló-vs-kasutera-castella

  • MariaSwe on January 23, 2022

    The presentation is not very elegant but the texture is airy and light. I wish I had cooked mine a few minutes more as it was too runny in the middle, which I didn't realise until it was cool. I inserted the cake tester 2 inches from the side and it was dry but still too runny for my liking. It was in the oven for 24 minutes in a dark coloured pan. Probably won't repeat but I'm glad I tried it.

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