SPONGE CAKE (PORTUGUESE PAO DE LO)
This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8
PAO DE LO
This is a typical Portuguese Easter cake, their is more than one, receipe, it all depends on where you live, from north to south the receipe varies. This receipe is more known in the Northern part of Portugal, (which is where I come from) I hope you all enjoy it as much as we Portuguese do. P.S. I always like to add in Lemon grind and some orange gives it a great flavour.
Provided by Mia 3
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 152.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70.5, Carbohydrate 20.1, Fiber 0.7, Sugar 13, Protein 7.2
PAO: PORTUGUESE FARM BREAD
Provided by Food Network
Time 2h40m
Yield 1 (8-inch) round loaf
Number Of Ingredients 5
Steps:
- Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade. Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
- With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube. It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
- Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade. Be careful of the blade. Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds. Again scrape the work bowl and redistribute the dough.
- Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes. Now pulse for another 20 seconds.
- Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness. Recover the work bowl, keeping the pusher from the feed tube in. Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
- Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
- When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
- Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
- When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water. Preheat oven to 500 degrees F.
- Center the risen loaf on the middle rack and bake uncovered for 15 minutes. Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
- Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.
PORTUGUESE CORNMEAL BREAD
This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before baking creates steam and ensures a crisp, toothsome crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 17h30m
Yield Makes one 9 1/2-inch round loaf
Number Of Ingredients 8
Steps:
- In a medium bowl, stir togethercornmeal and boiling water. Placebowl in an ice-water bath and letstand, stirring mixture a few times,until cold to the touch, about 10minutes. In a large bowl, whisktogether flour, salt, sugar, andyeast. Make a well in dry mixtureand add cornmeal mixture andcold water. Stir until a wet doughforms and no dry flour remains.Cover bowl with plastic wrap andlet rise at room temperature untildough quadruples in volume andtop appears bubbly, at least 12 hoursand up to 18 hours.
- Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9 1/2 inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and letrise at room temperature until doubled in volume, 1 1/2 to 2 hours.
- Preheat oven to 500 degrees with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450 degrees. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190 degrees to 200 degrees, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.)
More about "portuguese pao de lo food"
PAO DE LO - AUTHENTIC PORTUGUESE CAKE RECIPE | 196 FLAVORS
From 196flavors.com
4.5/5 (2)Category DessertAuthor Mike BenayounTotal Time 1 hr 5 mins
- Then gently fold in the flour, previously mixed with the baking powder and the salt, then add the lemon zest.
PORTUGAL: PãO-DE-Ló (EASY COUNTRY SPONGE CAKE)
From europeancuisines.com
BEST EASY AUTHENTIC PAO DE LO RECIPE - AUTHENTIC FOOD …
From authenticfoodquest.com
Reviews 10Calories 174 per servingCategory Recipes
A PãO DE Ló RECIPE - SALT OF PORTUGAL
From saltofportugal.com
HOW TO MAKE PAO DE LO - PORTUGUESE SPONGE CAKE - YOUTUBE
From youtube.com
PAO DE LO: PORTUGUESE SPONGE CAKE – DECOR AND DINE
From decoranddineblog.com
26 PORTUGUESE DESSERTS TO LET YOUR HAIR DOWN 2022 - LACADEMIE
From lacademie.com
200 PAO DE LO IDEAS IN 2022 | PORTUGUESE DESSERTS, FOOD, DESSERTS
From pinterest.com
PORTUGUESE SPONGE CAKE (PãO DE Ló) WITH STRAWBERRY ... - PHOTOS
From photosandfood.ca
PãO DE DEUS | TRADITIONAL SWEET BREAD FROM PORTUGAL
From tasteatlas.com
BREADS & PASTRIES - PORTUGUESE FOOD
From portuguesefood.com
PORTUGUESE SPONGE CAKE (PãO DE Ló) - MASTERCOOK
From mastercook.com
42 IRRESISTIBLE PORTUGUESE DESSERTS AND PASTRIES - 2FOODTRIPPERS
From 2foodtrippers.com
12 OF THE MOST AUTHENTIC PORTUGUESE DESSERTS AND ... - AUTHENTIC …
From authenticfoodquest.com
PORTUGUESE CUISINE - WIKIPEDIA
From en.wikipedia.org
PAO DE LO (PORTUGUESE SPONGE CAKE) -RECIPE- | EP #2 - YOUTUBE
From youtube.com
THE BEST PORTUGUESE FOOD: 50+ TYPICAL DISHES TO EAT IN …
From portugalist.com
PORTUGUESE SPONGE CAKE: - PAO DE LO - RECIPE
From theansweriscake.com
PãO DE Ló - PORTUGUESE SPONGE CAKE - PINTEREST.CA
From pinterest.ca
TOP 10 PORTUGUESE DESSERTS - DISCOVER WALKS LISBON
From discoverwalks.com
PORTUGUESE FOODS - PAGE 4
From listchallenges.com
PãO DE Ló. PORTUGUESE TRADITIONAL RECIPE - CELINE'S RECIPES
From celinesrecipes.com
SPONGE CAKE (PORTUGUESE PAO DE LO) RECIPE - FOOD.COM
From pinterest.ca
PãO-DE-Ló: HISTORY & RECIPE OF PORTUGAL’S FAVORITE CAKE
From amasscook.com
PORTUGUESE PAO DE LO RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PORTUGUESE BREAKFAST: WHAT WE EAT AND WHERE YOU CAN GET IT
From beportugal.com
PORTUGUESE SPONGE CAKE (PãO DE Ló) - WTTW CHICAGO
From interactive.wttw.com
PORTUGUESE PAO DE LO RECIPE (CASTELLA CAKE OR KASUTERA)
From bakerrecipes.com
EVERYTHING YOU EVER WANTED TO KNOW ABOUT PãO DE Ló - TASTE PORTO
From tasteporto.com
PORTUGUESE FOOD: 25 DISHES TO TRY IN PORTUGAL - WILL FLY FOR FOOD
From willflyforfood.net
PORTUGUESE FOOD BUY PORTUGUESE FOOD ONLINE GROCERY
From igourmet.com
DON’T EVER MISPRONOUNCE THIS PORTUGUESE WORD AT A ... - REMEZCLA
From remezcla.com
I-ATE FOOD TERM OF THE WEEK: PãO DE Ló - TERMINOLOGY …
From dev.termcoord.eu
PãO DE Ló DE OVAR | TRADITIONAL CAKE FROM OVAR, PORTUGAL
From tasteatlas.com
I-ATE FOOD TERM OF THE WEEK: PãO DE Ló | TERMINOLOGY …
From dev.termcoord.eu
10 MUST-HAVE TRADITIONAL PORTUGUESE FOODS TO TRY ON YOUR NEXT TRIP
From insightvacations.com
PãO DE Ló. TRADITIONAL PORTUGUESE RECIPE - FOOD - 2022
From en.oyaku.net
SPONGE CAKE (PãO DE Ló) - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
25+ PORTUGUESE DESSERTS TO SAY YES TO – PORTUGALIST
From portugalist.com
PORTUGUESE FOOD MARKETS NEAR ME | TASTE PORTO FOOD TOURS
From tasteporto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love