Whip the egg whites until stiff peaks form.
In a bowl, combine the dry ingredients.
Add the liquids.
Gently fold in the whipped egg whites with a spatula, from top to bottom.
Mix all the ingredients until you get a smooth, lump-free batter.
Preheat the static oven to 180 degrees Celsius.
Bake for 25-30 minutes, checking with the toothpick test.
Fitchef: @annamariachef2.0
Italy, Lombardia
| Energy (kcal) | 166.37 |
| Carbohydrates (g) | 47.12 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 0.37 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 5.62 |
| Fiber (g) | 0.4 |
| Sale (g) | 0.46 |
