white bique

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

Sometimes the simplest recipes turn out to be the tastiest. This Bica Blanca is a typical sponge cake from some Galician villages in Orense that has a crunchy topping and a very white interior, hence its name, and is spongy, but dense and moist.

It is very easy to prepare, but I recommend that you have a good mixer . In my case, I use the Kitchen Aid whisk attachment, because both whipping the cream and the egg whites will be done without any problem in just a few minutes. In this case, too, having a 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 whipping the egg whites.

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

KitchenAid Artisan food processor and Laura Ashley porcelain bowl

Ingredients

For a mould measuring approx. 27 x 20 cm and at least 5 cm high (I used the Emile Henry ceramic tray ). It makes about 35 portions and lasts several days in good condition.

• 6 egg whites “L”
• 250gr of sugar
• A pinch of salt
• 250ml of 35% mg cream, very cold
• 250gr of flour
• Sugar and cinnamon to sprinkle the surface

Preparation

1. Preheat the oven to 200ºC, top and bottom heat.
2. Line the mould with baking paper. Whip the cream until very cold. Set aside.
3. Beat the egg whites until stiff with a pinch of salt (you can do this in just a few seconds with the help of a food processor). When they are half-beaten, add the sugar little by little, until they reach the stiff stage.
4. Add the sifted flour in several batches. If you have a KitchenAid , you can do this with the whisk at low speed, otherwise you can do this with a spatula and using circular movements.
5. Add the reserved whipped cream and incorporate it using circular movements, taking care not to reduce the volume of the mixture.
6. Pour the batter into the mold and smooth the surface.
7. Sprinkle the entire surface generously with mixed sugar and cinnamon.
8. Bake for 10 minutes at 200ºC and another 35 minutes at 180ºC, until a toothpick inserted into the bica comes out clean.
9. Remove from the oven, let cool for 5 minutes and remove from the pan. Cool completely on a wire rack .
10. If you hold on, it's even tastier the next day.

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