Pão de Ló, originally known as “Castile Cake” or “Pão de Castela, ” dates back to the Middle Ages. Its origin is attributed to our neighboring country, Spain, from which the name “Castela” derives. The dessert was embraced in Portugal and evolved into various regional versions, now known as Pão de Ló.
This Portuguese dessert made its mark beyond borders: during Portuguese voyages to Japan, “Pan de Castella” inspired the creation of the famous Japanese Kasutera cake, an adaptation to local gastronomy.
The Pão de Ló de Ovar, one of the most famous in the country, stands out for its moist texture compared to traditional Pão de Ló. Made with a generous amount of egg yolks, the cake has an almost liquid center, resembling the conventional sweet egg custard from Aveiro. This characteristic makes it particularly indulgent.
Although Pão de Ló de Ovar is a conventual dessert, its exact convent of origin remains unknown. However, the earliest reference to Pão de Ló de Ovar dates back to 1781. What is known is that the recipe has been passed down through generations to several families in the city of Ovar, who have dedicated themselves to the preparation of this regional delicacy.

There are several traditions and unique aspects related to the preparation of Pão de Ló de Ovar. The cake is baked in a clay mold called a caçoila, which is lined with a special type of paper known as almaço paper. This paper helps retain the cake’s moisture during baking, ensuring the interior remains incredibly moist and almost liquid.
A large quantity of egg yolks is also used, which must be beaten for an extended period. The baking process requires close attention to ensure the exterior becomes firm while the interior remains runny. After baking, the Pão de Ló should stay in the mold until it cools to preserve its characteristic texture.
Our recipe has been adapted so anyone can make this delicious dessert at home. You can still achieve excellent results even without the traditional clay mold (caçoila) or almaço paper. And while the process might seem sophisticated, it’s surprisingly easy to prepare if you follow a few simple steps.
Below, we’ll explain how to make this traditional Portuguese dessert, including all the necessary steps to create Pão de Ló de Ovar. The recipe we’re presenting is a cherished family recipe passed down through generations, and I can only thank my mother for teaching me how to prepare this delicacy. Now, you too can enjoy it!
Ingredients
- 11 egg yolks
- 2 whole eggs
- 200g of sugar
- 80g of all-purpose flour (without baking powder)

Tools needed
- Hand whisk or stand mixer
- Scale
- Large mixing bowl
- Spatula
- Sifter
- Parchment paper or almaço paper
- Claypan for Ovar Sponge Cake (caçoila) or a tall, narrow pan (21 to 25 cm in diameter, without a hole in the center)

Preparation
- Servings: 6-8
- Preparation time: about an hour (20 minutes to prepare the batter and 30-35 minutes baking time).
- Difficulty level: Easy (there are a few tricks that, once learned, make everything go smoothly).
Ovar Sponge Cake Recipe Step-by-Step
- Preheat the oven to 356°F (180°C). Ensure the oven is fully heated before placing the Pão de Ló inside.
- In a stand mixer, beat the egg yolks, whole eggs, and sugar until the batter turns pale and triples in volume. This process may take 10 minutes or longer, always at high speed. By the end, the batter should be thick enough to form patterns on the surface.


- Add the sifted flour to the batter, gently folding it with a spatula to prevent it from losing volume and air. Sift the flour in at least three or four stages.


- Line the clay mold or another tall, narrow mold with parchment paper or butcher paper (no need to add butter or oil).

- Place in the oven at 350°F for 30 minutes. Check the sponge cake’s doneness: it should be firm at the edges but soft in the center. Gently shake the mold to confirm if the batter moves more in the center. If the edges seem undercooked, leave it in the oven for another 5 minutes. (The cooking time may vary depending on the oven and the mold used.)

- Remove the sponge cake from the oven and let it remain in the mold as it continues to cook.

Serving Suggestions
Ovar Sponge Cake (Pão de Ló de Ovar) is a moist dessert characterized by a solid exterior and a liquid interior, perfect for eating with a spoon.
This sweet pairs beautifully with a glass of Port wine or another sweet dessert wine. It’s also excellent when served with tea or coffee, whether as a snack or for breakfast. One of the most delightful ways to enjoy Pão de Ló is with a slice of creamy cheese – the contrast between the cake’s sweetness and the cheese’s saltiness is simply divine.
It’s often served in restaurants with a sprinkle of slivered almonds for added texture. And if you’re familiar with Portuguese cuisine, you already know that almonds and eggs are always a winning combination.
Storage
As previously mentioned, the interior of Pão de Ló is almost liquid, resembling an undercooked egg custard. Proper storage is essential, especially during warmer seasons.
We recommend storing the Pão de Ló in the refrigerator when not being consumed. Ideally, it should be eaten on the same or the following day to ensure the best texture and flavor. When stored in a tightly sealed container in the refrigerator, it can last up to 5 days, although it may become slightly drier over time.
We don’t recommend freezing Pão de Ló. While we haven’t tried it, freezing would likely alter its texture and unique, delicious flavor, which would be a shame.

Conclusion
Pão de Ló, or Portuguese Sponge Cake, is one of Portugal’s most iconic desserts. It is a conventual sweet with a remarkable history deeply cherished throughout the country. Although there are dozens of variations of Portuguese Sponge Cake, this recipe refers explicitly to Pão de Ló from Ovar, renowned for its unique characteristics.
Don’t be surprised to find other versions of Portuguese Sponge Cake. Every region has its own traditional take on this dessert, some more moist than others.
Although it may seem like a complex and challenging cake to make, it’s surprisingly simple as long as you follow a few essential tips. We hope you’ll enjoy making and savoring this divine treat from Ovar.
Enjoy! (Bom appetite!)

Ovar Sponge Cake
Equipment
- 1 Mixer
- 1 Scale
- 1 Large bowl
- 1 Spatula
- 1 sifter
- 1 Parchment paper or almaço paper.
- 1 Clay mold for Ovar sponge cake or a tall, narrow mold, 8 to 10 inches.
Ingredients
- 11 Egg yolks
- 2 Whole Eggs
- 200 gr Sugar
- 80 gr Plain flour
Instructions
- Preheat the oven to 350°F (180C)
- Beat the yolks, eggs, and sugar in a mixer at high speed until the batter turns whitish and triples in volume. You should be able to make drawings with the batter.
- Add the sifted flour to the batter, gently folding it in with a spatula to prevent it from losing volume and air. You should sift the flour in three or four stages.
- Line the clay mold with parchment paper or almaço paper.
- Bake the cake in the oven at 350°F for 30 to 40 minutes.
- Remove the cake from the oven when it is firm at the edges but soft in the center. Gently shake the mold to confirm if the batter moves more in the center.
- Let the sponge cake cool in the mold.
Sources consulted:
- https://www.uniaofreguesias-ovar.pt/pao-de-lo-ovar/
- https://tradicional.dgadr.gov.pt/pt/cat/doces-e-produtos-de-pastelaria/570-pao-de-lo-de-ovar-igp
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