Pao De Lo De Ovar Food

PAO DE LO

Steps:

• Have a tube cake pan greased and floured.Preheat oven 375º.
• First beat your egg-whites till very stiff, and set aside.
• Now beat your egg-yolks along with the sugar till very very creamy. This takes about 10 minutes beating so it'll be very very creamy. Add in your lemon grind and beat 1 more minute.
• Now gently FOLD in 1 tablespoon of meringue at a time and then 1 tablespoon of flour, repeat this procedure till done, ALWAYS FOLDING in your ingredients.
• This is very important to do this so your cake will not fall.
• Now carefully pour the cake batter into greased floured pan and bake till it's a golden yellow coulor.
• About 45-55 All depending on the ovens.

PAO DE LO DE OVAR

Steps:

• Beat the 2 eggs with the sugar till very creamy.
• Slowly add in the 6 egg yolks, that have been slightly beaten.
• Beat for about 10-15 minutes. (longer its beaten the better it is.).
• Now slowly fold in the flour a little at a time, until complety done.
• Line the cake pan with wax papper, butter and flour wax paper and place inside cake pan.
• Pour the cake batter in pan.
• Place in preheated oven 180ºc Bake for 15min.
• Enjoy.

PAO DE Ló DE OVAR

Steps:

• Preheat oven to 440º.
• Beat the 2 eggs with sugar until its very fluffy.
• Now slowly add in the egg yolks, and beat for another about 10 to 15 minute.
• Slowly fold in flour.
• Pour into a round cake pan, lined with wax paper.on bottom and sides of pan.
• Place in oven and let cook for 15 minutes.

SPONGE CAKE (PORTUGUESE PAO DE LO)

Steps:

• Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
• Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
• In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
• Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
• Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.