Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (about 8 inches) or line it with parchment paper to prevent the cake from sticking.

Whip the eggs and sugar:
In a large mixing bowl, beat the eggs and sugar using a hand mixer or stand mixer on medium-high speed for 10-12 minutes until the mixture is thick, pale, and forms soft peaks. The eggs should triple in volume and fall off the beaters in a ribbon-like motion.

Sift the dry ingredients:
In a separate bowl, sift together the flour and baking powder (if using). This ensures the dry ingredients are well-mixed and free of lumps.

Fold the flour into the egg mixture:
Gently fold the sifted flour into the egg mixture in batches, using a spatula. Be careful not to deflate the air bubbles that were incorporated into the eggs. This step is crucial for maintaining the cake’s light texture.

Pour the batter into the pan:
Once the flour is fully incorporated, pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake the cake:
Bake the cake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will rise and form a light golden crust.

Cool and serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Pão de Ló is typically served at room temperature, and it’s even better after a few hours as the flavors settle.