Baking

A very lush biscuit on proteins. Recipe without yolks

Usually, a lot of proteins remain after making yeast dough (strips, curls. ). Of course, you can use them for baking meringue. But today we will offer you another version of a very tasty biscuit on whites (without yolks).

Unusual recipe for egg white sponge cake (without yolks). Biscuit on egg whites (without yolks) – is not a traditional biscuit recipe, because we will add butter during cooking. Thanks to the oil egg white sponge cake (without yolks) and is loose and moderately moist.

Biscuit on egg whites (without yolks) is an excellent base for any cream (or creams). Try this recipe – and in the future this biscuit will be one of your favorites. Such a biscuit is well divided into 3-4 thin cakes.

We invite you to cook!

Biscuit on egg whites (without yolks) – ingredients

  • Proteins – 8 pieces (about 300 g).
  • Oil – 80
  • Sugar – 120 g.
  • Flour – 150 g.
  • Baking powder – 1 tsp.
  • Salt – a pinch.

Biscuit on egg whites (without yolks) – a recipe for cooking

All the ingredients for making egg white sponge cake should be at room temperature.

Melt the butter, leave to cool.

Add a pinch of salt to the egg whites, beat until stiff foam (no more than 3 minutes). Add sugar one spoon at a time, beat well each time at the highest speed of the mixer.

Mix flour with baking powder, sift. Add half the flour and half the melted butter, gently knead the dough with a spatula. Add the rest of the flour and butter, mix again gently but thoroughly.

The protein mass will slightly decrease in size, but the water will remain loose. The mass is kneaded only until the ingredients are combined, it is not necessary to stir for a long time.

Line the bottom of the mold (d=20 cm) with parchment (do not line or grease the sides). Carefully put the dough in the form, level it.

We put the form with the biscuit dough on the middle shelf of the oven, heated to 180 degrees. Bake for about 50 minutes, until a “dry match”. We leave the finished biscuit for 10 minutes in the turned off oven (the door is closed).

Take the egg white sponge cake out of the oven, carefully run a knife along the edges of the sponge cake, help it separate from the mold, and remove the separating ring. Cool on a wire rack.

Well chilled egg white sponge cake (without yolks) you can cut into 3 or 4 cakes and spread with your favorite cream, decorate with fruit (or according to your taste and preferences).

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