Pão de Ló is known for being a very fluffy cake with a light, sandy dough. But do you have any idea that it is also very versatile, as it can be prepared with different flavors? The Guide has selected some delicious sponge cake recipes to try at home and discover the extraordinary taste of this super soft cake!
Also, you can serve these sponge cake recipes on several occasions. Whether at an afternoon coffee with friends or as a dessert during a special brunch, these sponge cake recipes will conquer everyone! Watch:
5 sponge cake recipes to make a fluffy cake
Orange sponge cake
Time: half past one
Performance: 12 servings
Difficulty: easy
ingredients
- 1 cup of sugar (heaped).
- 8 eggs (egg whites and yolks separated)
- 1 cup (generous) of wheat flour
- 1 1/2 cups orange juice
- Margarine and wheat flour for greasing
- 1 tablespoon of baking powder
- 1/2 liter of whipped cream
Method of preparation
In the mixer, beat the eggs with the sugar for 15 minutes, until the mixture is creamy and whitish. Reduce the speed and gradually add the wheat flour, alternating with the orange juice. Add the yeast, stirring gently. Place in a 30 cm diameter pan or roast 33 cm x 18 cm, greased and floured and bake in a preheated medium oven for 40 minutes or until, inserting a toothpick, it is clean. Let cool, turn out and serve garnished with whipped cream. If you prefer stuffed and cover with whipped cream and decorate with grated orange zest.
Cornmeal and guava sponge cake
Time: 1 hour
Performance: 12 servings
Difficulty: easy
ingredients
- 250 g of chopped guava paste
- 1 cup (tea) of wheat flour
- 100 ml of orange juice
- 1 cup (tea) of sugar
- 6 eggs (egg whites and yolks separated)
- 1/2 cup (tea) of cornmeal
- 3 tablespoons of oil
- 1 tablespoon of baking powder
- Margarine and wheat flour for greasing
- 1 teaspoon of vanilla essence
- sugar for sprinkling
Method of preparation
In a skillet, place the orange juice and guava paste over medium heat. Stir until the guava dissolves. Reserve. In the mixer, whip the egg whites and, with the mixer on, add the egg yolks, one by one, and the sugar. Turn off the mixer and mix with the wheat flour, corn flour, oil, baking powder and vanilla. Place it in a greased and floured pan measuring 24 cm in diameter and place in a preheated medium oven for 25 minutes or until, inserting a toothpick, it is clean. Wait for it to cool, unmold, cut the cake in half and fill with the guava paste dissolved in orange juice. Sprinkle with powdered sugar.
Passion fruit sponge cake
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 3 eggs (egg whites and yolks separated)
- 9 tablespoons of sugar
- 1 tablespoon of margarine at room temperature
- 9 tablespoons of wheat flour
- 1 cup of passion fruit juice
- 2 tablespoons of breadcrumbs for sprinkling
- 1 tablespoon of baking powder
- margarine to grease
Syrup
- 2 cups of powdered sugar (pastries)
- 1 cup of concentrated passion fruit juice
Method of preparation
Whisk the egg whites until stiff, add the egg yolks, sugar gradually, margarine and passion fruit juice, whisking everything together. Gently mix the wheat flour with the baking powder. Pour the mixture into a 30 cm diameter pan, greased and sprinkled with breadcrumbs. Microwave for 7-8 minutes at high power (100%). Leave to cool for 5 minutes and remove from the oven. In a bowl, mix the syrup ingredients and serve on the cake pieces.
Lemon sponge cake
Time: 40 min
Performance: 8 servings
Difficulty: easy
ingredients
- 1 1/2 cups (tea) of sugar
- 6 eggs
- 1 cup (tea) of wheat flour
- margarine to grease
- 1 tablespoon of lemon zest
- Lemon zest for sprinkling
Roof
- 2 cups of powdered sugar (pastries)
- 3 tablespoons of lemon juice
Method of preparation
Line a medium rectangular pan with greased parchment paper. Beat the eggs in the mixer for 8 minutes or until doubled in volume. Add the sifted sugar and flour, lemon zest and mix gently with a spoon. Pour into the pan and bake in a preheated oven for 20 minutes or until a toothpick stuck in the center comes out clean. Allow to cool and unmold. For the garnish, mix the icing sugar with the juice, a little at a time, until you get a porridge consistency (add more juice if needed). Spread on the cake, sprinkle with lemon zest and serve.
Sponge cake with chocolate mousse
Time: half past one
Performance: 8 servings
Difficulty: medium
ingredients
- 1 cup (tea) of sugar
- 4 eggs (egg whites and yolks separated)
- 1 cup of orange juice (orange juice)
- Zest of 1 orange
- 2 cups of flour (wheat)
- 1 tablespoon of baking powder
- Margarine and wheat flour for greasing
Mousse
- 1/2 cup (tea) of butter
- 1 cup of chocolate powder
- 2 tablespoons of cocoa powder
- 1 1/2 cups (tea) of fresh cream
- 3 eggs (egg whites and yolks separated)
- 5 tablespoons of sugar
- Chocolate chips to decorate
Method of preparation
In a mixer, beat the egg whites and set aside. In a bowl, mix the egg yolks, sugar, juice, orange zest, flour and sifted yeast. Gently add the egg whites kept aside, pour into a greased and floured round mold and bake in a preheated oven for 25 minutes. Remove from the oven, cut in half horizontally and set aside. For the mousse, melt the butter in a double boiler, add the chocolate, cocoa and half of the cream. Allow to cool and set aside. Beat the egg whites, add the sugar, the egg yolks and the remaining cream. Mix with the chocolate cream kept aside, fill and cover the cake. Decorate with chocolate chips and serve.
Source: Terra
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