4 large egg whites separated
1 cup of butter
1 1/2 cups of all-purpose flour
2 cups of wheat flour
1 tablespoon of active dry yeast
1/3 cup of milk
4 large egg whites separated
1 cup of butter
1 1/2 cups of all-purpose flour
2 cups of wheat flour
1 tablespoon of active dry yeast
1/3 cup of milk
Beat the egg whites until fluffy. Reserve
Beat the butter or margarine with sugar and yolks very well
Alternate adding the flour mixed with yeast and milk, beating well after each addition
Beat again
Mix in the reserved egg whites gently
Pour into a 25 cm diameter hole-mold pan
Bake at 200°C for about 35 minutes or until a toothpick inserted comes out clean
Note: Beat the egg whites first, as this way you don't need to wash the beater's blades
Egg whites must be beaten with free blades, so they can swell well
Cut into 15 slices.
