Of which 13.9 g sugars and 0.8 g saturated fat.
No-added-sugar version: 124 kcal and 0.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg)
Allergens egg
Light gluten-free pão-de-ló (Portuguese sponge cake)
The fluffy, golden Portuguese classic, adapted to be gluten-free.
Ingredients
- 6 eggs, whites and yolks separated (300 g / 10½ oz)
- ⅔ cup sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- 1 cup rice flour (158 g / 5½ oz)
- ½ cup sweet cassava starch, polvilho doce (65 g / 2¼ oz)
- 1 tsp xanthan gum (3 g)
- 1 tbsp baking powder (12 g)
- 1 tsp vanilla extract (4 g)
- ⅓ cup warm water (80 g / 2¾ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F), then grease and line a 24 cm (9 in) round cake pan.
- Sift the dry ingredients together: rice flour, polvilho, xanthan gum and baking powder.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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