Bica Blanca




Preheat the oven to 180ºC.

In a large bowl, whip the egg whites with a pinch of salt and add the sugar little by little once the whites have started to foam, till you have a stiff meringue.

When the meringue is stiff,  add the flour by the spoonful while slowly beating.

Whip the cream to soft peaks. Add it to the meringue-flour mixture and mix carefully and gently with a spatula.

Line a rectangular cake dish with parchment paper (typical bicas are rectangular and wrapped in paper).

Butter the paper and pour the batter (we used a round springform 22 cm diameter).

Smooth the surface with a spatula, then sprinkle sugar and cinnamon on top for a perfectly genuine finish (we just mixed the cinnamon with the batter).

Bake 35 minutes or until done.