Pão de Ló can be done in a very different manner than it is made in Ovar,
because in places like Porto it is cooked through wich makes it dry.
The recipe is quite simple, the base is eggs and sugar, about a cup of
flour and a pinch of salt, the secret is in the baking time and heat. It's
cooked on a very high heat and for a short period of time , leaving the
top golden brown and the interior runny and super creamy.