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
Italia, Lombardia
| Energy (kcal) | 510.09 |
| Carbohydrates (g) | 35.61 |
| of which Sugars (g) | 23.82 |
| Fat (g) | 40.67 |
| of which Saturates (g) | 8.19 |
| Protein (g) | 2.57 |
| Fiber (g) | 0.14 |
| Sale (g) | 0.22 |
