🇵🇹 Portugal · Dessert
Papo de Anjo
By eatmundo · August 4, 2026
🇵🇹 PTDelicate, golden-yellow sponges made almost entirely of egg yolks, soaked in a fragrant sugar syrup. These are a classic example of Portuguese conventual sweets.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk the 12 egg yolks in a stand mixer at high speed for 15 minutes until they triple in volume and turn pale yellow.
- 2
Preheat your oven to 180°C and grease a muffin tray with a little butter or neutral oil.
- 3
Divide the whipped yolk mixture evenly into the muffin cups, filling them about two-thirds full.
- 4
Bake for 12 to 15 minutes until the sponges are firm to the touch and slightly golden on top.
- 5
In a medium saucepan, combine the 500g sugar, 250ml water, cinnamon stick, and lemon peel over medium heat.
- 6
Bring the syrup to a boil and let it simmer for 5 minutes until it reaches a thin, light thread consistency.
- 7
Gently prick the sponges with a toothpick and place them into the simmering syrup for 2 minutes to soak up the liquid.
- 8
Remove the sponges carefully and let them cool on a wire rack before serving, ensuring they are moist but not disintegrating.
Frequently Asked Questions
Why do they need to be whisked for so long?+
The long whisking time is essential to incorporate enough air into the yolks to create a light, airy sponge without the use of flour.
Can I use whole eggs?+
No, this recipe specifically requires only egg yolks to achieve the signature rich, custard-like texture and bright yellow color.
How long do they keep?+
Stored in an airtight container in the refrigerator, they will remain delicious for up to three days.
What if the syrup is too thick?+
Simply stir in a tablespoon of warm water at a time until you reach the desired thin consistency.
🇵🇹 PTMundo Match
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