Galician bica recipe without cream

Today we want to surprise you with a traditional Galician bica recipe. Bica is a typical type of cake of the interior areas of Ourense. Usually in its elaboration, the pastries use cream. We wanted to make an even lighter sponge cake and we have chosen to make a sponge cake, and replace this milk. Another small innovation that we have added to the traditional Galician bica recipe is not to use any yeast and add orange blossom water. The result has been better than expected: something like a very sweet roscón. Simply exquisite. From recipes we encourage you to make your Galician bica at home without cream or with cream and share with us your impressions.

Galician bica ingredients without cream:

1. We begin the recipe for this sweet Galician bica without cream presenting the ingredients we need for its elaboration.

2. We separate the egg whites from the egg yolks in two containers. With the help of some rods and a little sugar, we ride the clear snow.

3. We also beat the yolks, and incorporate them into the flour bowl. We also add the whites mounted now, the rest of the sugar and the orange blossom water.

4. We beat well, until there is no grum of the flour. We have to stay a uniform but very soft base for home cake.

5. We spread a mold suitable for the oven with the butter to help the unmold of this Galician sponge cake. We pour the base into it and sprinkle it with the mixture of sugar and cinnamon. We warm the oven at 180º C.

6. We let the unleavened cake be done for at least half an hour. At 25 minutes, we recommend you start monitoring the cooking point. Think that we have not used yeast and therefore it is easier for us to go in fact or get short. Once at its point, we will wait a few minutes for tempering before presenting and serving the Galician bica without cream.