When it comes to cake and dessert I can’t just leave well enough alone. Take this cake for instance.
Pao de Lo is a traditional Portuguese sponge cake that is traditionally made in a tube pan, and sliced and served in wedges. Or, at least that’s how we always ate it. This is a cake my Grandma makes all the time, and so I thought I would make it too, but infuse a little bit of summer, and a little bit of me. And if you know me, you know I love layer cakes.
When I think of summer, I think easy breezy backyard barbecues, and simple no fuss desserts. But when it comes to dessert; I always want them to be beautiful. And this cake? This is my kind of summer dessert; simple, not too fussy, beautiful, and bursting with fresh fruit.
- Cake: you can use any type of citrus zest and juice that you choose, or you may eliminate it all together. Just use 1 tablespoon water instead.
- To make this cake in a tube pan, increase the recipe for the cake by 25%
- If you don’t want to use alcohol to soak the sponge, you can use a simple syrup instead. Bring 1/4 cup water, and 1/4 granulated sugar to a boil and until the sugar has dissolved. Let cool completely before using. You may also add in flavouring such as vanilla, orange extract, etc, if you wish.
- The cake can be made 1 day in advance, simply wrap well with plastic wrap.
- Pastry cream can be made up to 4 days in advance
- I recommend storing the cake in the refrigerator because of the whipped cream, and found the cake tastes even better the next day after the flavours have a chance to merry.