Preheat your oven to 170°C and set the oven rack to the middle position. Rub butter or margarine on the bottom and side of a bundt cake pan.

Line it with 2 to 3 sheets of parchment paper. Make sure the sides of the pan are fully covered and the middle is open as shown in the photo.

Gather the ingredients; eggs, sugar, flour, and salt.

In a large bowl, whisk the eggs, egg yolk, and sugar until thick and foamy. Use medium-high speed until the mixture is voluminous and thick. It takes 10 to 15 minutes with a hand mixer. I placed the mixing bowl over a hot water bath (40°C) to keep the eggs warm. The volume of the eggs increases faster when the egg/sugar mixture is warm.

It is very important to beat the eggs to the “ribbon stage”. You can test the consistency by lifting some of the batter with the whisk. The batter should drop down in the trail and stay visible before disappearing into the batter.

Once the egg mixture is ready, remove the bowl from the bowl of warm water. Gently fold in the sifted flour with a spatula. You can also use the hand mixer on low speed. Mix until the mixture is well incorporated. Make sure there are no lumps.

Pour the batter into the prepared pan. Bake at 170°C for 10 minutes then lower the temperature to 160°C and continue to bake for about 20 minutes. Insert a wooden skewer from the side to the center. If no under-cooked batter is sticking to the skewer, it’s done. If you want it to be soft inside, reduce the baking time.

Once the cake is baked, remove it from the oven. Set it on a cooling rack for about 30 minutes. It is supposed to deflate somewhat when cooled.

Enjoy your yummy Pão de Ló cake. It is delicious warm, at room temperature, or even cold.