By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
10 matchesDishes from other countries' kitchens, made from the same core ingredients as Papo de Anjo. The percentage is the share of ingredients the two recipes have in common.
Crema Catalana (Catalan Cream)In Spain · same ingredients80%
Natillas (Spanish Custard)In Spain · same ingredients73%
Yemas de Santa Teresa (Saint Teresa's Yolks)In Spain · same ingredients67%
Delicate, golden-yellow sponges made almost entirely of egg yolks, soaked in a fragrant sugar syrup. These are a classic example of Portuguese conventual sweets.
According to eatmundo's ingredient comparison, the closest dish to Papo de Anjo from another cuisine is Crema Catalana (Spain): the two share 80% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Papo de Anjo?
Papo de Anjo is a traditional Portuguese conventual sweet made primarily from whipped egg yolks that are baked and then soaked in a sugar syrup infused with cinnamon and lemon peel. It is typically served as a dessert during festive occasions or holidays.
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.
