Light Portuguese sponge cake bites infused with saffron, drizzled with a fragrant herb-infused honey.
Pão de ló is Portugal's classic sponge cake, famous for its ultra-light, airy texture and often deliberately underbaked center, left slightly moist and custardy -- a technique passed down through generations of Portuguese convent baking. This version adds a pinch of saffron to the batter for color and a subtle floral note, then cuts the finished cake into bite-sized pieces drizzled with honey infused with fresh herbs like rosemary or thyme. The technique that defines pão de ló is the egg-whisking stage: eggs and sugar are whisked together for a genuinely long time, often 10-15 minutes, until pale, thick, and tripled in volume, which is what gives the cake its signature airy lift without needing chemical leavening. Folding in the flour gently, in stages, preserves that volume rather than deflating it. Served as bite-sized pieces at teatime or as a light dessert, this saffron-and-herb version honors the traditional Portuguese convent sweets tradition while adding a modern aromatic twist.
Serves 3
Steep saffron threads in warm milk for 5-10 minutes until golden.
Preheat oven to 180°C (350°F). Grease and line a small baking pan.
Whisk eggs, sugar, and salt together for 10-15 minutes, using an electric mixer, until pale, thick, and tripled in volume.
Gently fold in the flour in three additions, alternating with the saffron milk, being careful not to deflate the batter.
Pour batter into the prepared pan and bake 20-25 minutes until just set but still slightly soft in the center -- a toothpick should come out with a few moist crumbs.
Warm honey with the rosemary sprig for 2-3 minutes, then discard the sprig. Cool the cake slightly, cut into bite-sized squares, and drizzle with the herb honey.
Whisk the eggs and sugar for the full time -- this is the only leavening the cake gets, so don't rush it.
Fold the flour in gently and in stages to avoid deflating all the air you just whisked in.
Slightly underbake for the traditional moist, custardy center pão de ló is known for -- a fully set, dry cake misses the point.
Skip the saffron for a classic plain pão de ló, still delicious on its own.
Use lavender or thyme honey instead of rosemary for a different aromatic profile.
Bake in a bundt pan for a more traditional presentation instead of bite-sized squares.
Store at room temperature in an airtight container for up to 2 days; the cake is best enjoyed fresh since the moist center doesn't keep as well as a fully baked cake.
Pão de ló has been made in Portuguese convents for centuries, with regional variations across the country, and later spread to Japan via Portuguese traders in the 16th century, evolving into the Japanese castella cake.
That's traditional for pão de ló -- it's intentionally slightly underbaked for a custardy center, not a sign it needs more time, though a very liquid center means it does need a few more minutes.
Yes, plain pão de ló is equally traditional and delicious without it.
A hand whisk works but will take considerably longer, likely 20+ minutes, to reach the necessary volume.
Per serving (330g / 11.6 oz) · 3 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
