Sift 60 g of wheat flour and 75 g of powdered sugar. Beat 6 egg whites stiff with a pinch of salt and a few drops of lemon juice, gradually adding 75 g of caster sugar. Once the whites are well whipped, add a few drops of vanilla extract. Then very gently fold the whipped egg whites into the sifted flour and sugar mixture. Pour the mixture into a mold with very high edges and bake for 25 to 30 minutes in a preheated oven at 180°C. Once the dessert is baked, let it cool down then unmold it and let it cool completely. Serve with whipped cream, custard, fresh fruit...
In a container, mix 60 ml of milk with 40 ml of neutral oil (grape seed oil type). Then add 90 g of flour, 10 g of unsweetened cocoa powder, 1 tbsp. c. of baking powder and 1 pinch of salt. Whip 6 egg whites until stiff, gradually adding 90 g of powdered sugar. Incorporate the egg whites into the previous preparation, taking care not to break them. Pour the mixture into a mold with high edges, and bake for 40 minutes at 180°C. Once the cake is cooked, take it out of the oven, let it cool down and then unmold it. This dessert is delicious with a chocolate sauce.
Sift 100 g of flour with 2 teaspoons of matcha green tea powder. Then beat the egg whites, gradually incorporating 200 g of powdered sugar, until they are firm. Gently fold them into the previous preparation. Then pour the dough into a fairly high mold and bake for about 40 minutes in the oven preheated to 180°C. Let the cake cool before unmolding it. Serve with whipped cream and red fruits.
