Having tried this world-famous American biscuit from egg whites, you will see how justified it is title. Its light and fluffy texture and snow-white color achieved due to the fact that when kneading the dough and baking does not not a gram of fat or yolks is used. Delicate melting sponge cake good on its own in the form of a cupcake, but you can water it various sweet sauces or jam, or cook on it base cake layers. They are superbly soaked and will make any cake is a masterpiece. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 12 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 150 gr. premium flour
- 200 gr. Sahara
- Protein 8 large room temperature eggs
- 0.5 tsp tartar
- 1/8 tsp salt
- 55 gr. powdered sugar
- 0.5 tsp vanilla extract
- Whipped cream and berries for serving
Recipes with similar ingredients: premium flour, sugar powder, vanilla extract, tartar, eggs
Recipe preparation:
- Preheat the oven to 180 ° C.
- Sift flour and granulated sugar twice. Beat egg white with tartar and salt until foamy, then gradually add icing sugar, whisking until medium peaks form. Intervene vanilla extract.
- Pour flour into beaten squirrels in 2 sets, evenly stirring her whisk. Put the dough in a dry cake pan (25 cm.) With hole in the middle, evenly distribute it and bake 30 – 35 minutes, until the biscuit springs softly when pressed (try not to open the oven for the first 25 minutes).
- Turn the biscuit pan upside down and give it completely cool without removing from the mold. Then go in a circle with a spatula between the biscuit and the walls of the mold, turn it over and shake out the cake, tapping the form on the table.
- If you wish, you can serve a biscuit with whipped cream and berries. Sponge cake can be stored tightly wrapped for 3 days (not in the refrigerator).
