The secret to Pão de Ló is achieving maximum egg volume. The batter relies solely on the air incorporated into the eggs (no baking powder), making it one of the softest and most versatile sponge cakes.
This recipe is for the classic, fully baked version. If you desire the 'Ovos Moles' variant (with an underbaked centre), it requires special techniques and precise monitoring of baking time and temperature.
Preheat the oven to 185 °C (365 °F). Prepare a round cake or bundt pan (20-22 cm diameter). Line the bottom with parchment paper, leaving the sides dry (do not grease, so the batter can cling and rise).
In a large bowl, combine the whole eggs, egg yolks, sugar, lemon zest, and a pinch of salt.
Whip with an electric mixer on high speed for 10-15 minutes. The mixture should be extremely thick, pale, and leave a 'ribbon' when the whisk is lifted, which slowly disappears.
In a small bowl, sift the all-purpose flour and cornstarch.
Sift the flour mixture directly over the whipped egg foam and very gently fold it in with a spatula or whisk. Mix only until the flour disappears, being careful not to lose the air from the batter.
Immediately pour the batter into the prepared pan.
Bake in the preheated oven for 45-50 minutes. The sponge should be tall and golden brown. A skewer inserted into the centre should come out clean.
Let the cake cool in the pan for about 10 minutes, then gently loosen the edges with a knife and turn it out onto a wire rack. Once fully cooled, dust with powdered sugar and serve.