Pão de ló de Ovar
Quick answer
- Total time
- 615 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 5
About this dish
Four whole eggs plus fourteen yolks, whipped with sugar for a long time, lift this cake, which bakes to a thin shell over a creamy, barely set centre.
Read more
Because the middle is not fully cooked, every egg must be pasteurized and the flour must be a heat-treated cake flour its maker approves for eating without further cooking. Briefly heating flour at home does not meet that condition. The baking time assumes a flat earthenware dish and its stored heat; a metal pan will not behave the same. Afterwards it rests overnight in the fridge, never on the counter.
Ingredients
Instructions
- 1
Check the pasteurization label on all eggs and the ready-to-eat designation on the flour.
Choose an oven-safe earthenware dish with no holes, a flat 20-22 cm base and walls at least 10 cm high. Overlap baking paper to line the base and sides snugly up to the rim. Do not grease it. Heat the oven to 180°C.
- 2
Beat the four whole eggs, fourteen yolks and sugar at the highest mixer speed for about 20 minutes, until greatly expanded, pale and thick.
- 3
Sift in the flour and add the salt.
Mix at the lowest speed for about 10 minutes until evenly incorporated, then pour into the lined dish.
- 4
Bake at 180°C for about 35-40 minutes, beginning checks at 30 minutes.
Remove when the edges are set and the centre trembles gently. If it sloshes like loose liquid, bake a little longer. Do not wait for a dry-skewer endpoint.
- 5
Let the cake settle and release heat in its dish on a rack.
Transfer to a refrigerator at 4°C or below within one hour of leaving the oven, cover and rest for at least 8 hours. Follow the dish maker's cooling and refrigeration instructions; do not plunge hot earthenware into cold water.
- 6
The next day, support the cake as you lift it out by the paper.
Divide into ten portions, including some of the creamy centre with each. Return leftovers promptly to the refrigerator.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pão-de-Ló de Ovar
Clara de Sousa · Checked: 2026-09-07
- What You Need to Know About Egg Safety
FDA · Checked: 2026-09-07
- Handling Flour Safely
FDA · Checked: 2026-09-07
- SafeGuard Treatment System
Ardent Mills · Checked: 2026-09-07
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