Virginia, author of Sweet&Sour , brings us the recipe for bica blanca, a delicious cake that you will prepare without yeast and only with egg whites (this is the reason for its characteristic white color). You'll love it!

Sometimes the simplest recipes are the tastiest. This Bica Blanca is a typical sponge cake from some Galician towns in Orensanos that has a crunchy coating and a very white interior, hence its name, and fluffy, but dense and moist.

It is very easy to prepare, yes, I advise you to have a good mixer , in my case I use the Kitchen Aid balloon accessory, because both whipping the cream and whipping the whites will be done without any problem in a few minutes. Also in this case, having the second bowl is an advantage, because otherwise, you will have to transfer the cream to another bowl and clean it very well, so that there are no problems when mounting the whites.

The rest is almost even easier than preparing any cake but with a spectacular result in flavor and texture.

KitchenAid Artisan food processor and Laura Ashley porcelain bowl


For a mold of 27 x 20 approx. and at least 5 cm high (I used the Emile Henry ceramic tray ). Yields about 35 servings and lasts several days in good condition.

  • 6 egg whites "L"
  • 250g of sugar
  • a pinch of salt
  • 250ml cream 35% mg, very cold
  • 250g of flour
  • Sugar and cinnamon to dust the surface


  1. Preheat the oven to 200ºC, heat up and down.
  2. Line the mold with baking paper. Whip the cream very cold. Reserve
  3. Whip the egg whites until stiff with a pinch of salt (with the help of a food processor you will do it in a few seconds). When they are half assembled, we are going to add the sugar little by little, until we reach the snow point stage.
  4. Incorporate the sifted flour several times. If you have the KitchenAid , you can do it with the balloon whisk at low speed, but with a spatula and with surrounding movements.
  5. Add the whipped cream that we had reserved and incorporate it with enveloping movements, trying not to lower the volume of the mixture.
  6. Pour the dough into the mold and smooth the surface.
  7. Sprinkle the entire surface generously, with sugar and cinnamon mixed.
  8. Bake for 10 minutes at 200ºC and another 35 minutes at 180ºC, until when you poke the bica with a toothpick, it comes out clean.
  9. Remove from the oven, let cool for 5 minutes and unmold. Cool completely on a wire rack .
  10. If you hold on, it's even richer the next day.

Ceramic oven tray , glass bowl for KitchenAid , Le Creuset silicone spatula and Le Creuset damascus steel knife .


Luz Maria Arango said:

Esa torta parece deliciosa 😋😋 quiero ensayarla pronto

Isabel said:

Hola, sabríais decirme el peso de las claras en gramos?
Muchas gracias…

Claudia said:

Muchas gracias , Rosa María!! Yo feliz de que te guste :) Gracias por tus palabras, nos has sacado una sonrisa, y eso no tiene precio! Gracias!

Recetas de... said:

Como me gusta este bizcocho! Es de mis preferidos.

Rosa María García Fernández said:

Buenas noches,solo deciros que estoy encantada con vosotros.
Aprovecho para mandaros un saludo

Claudia said:

Gracias a ti por seguirlas!! :) Me alegra que resulten tan buenas. Muy feliz fin de semana!

Aurora Molinelli said:

Gracias por darme a conocer las recetas, que están buenísimas.

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