>> Monday, May 23, 2011
Bicas are a kind of popular dense cake, typical in some areas of the northwest corner of Spain, in Galicia. Among the several varieties of bicas, one of my favourites is bica blanca or white bica. And why is it called white? Well, because it uses only the egg whites and no yolks. White bica is a luscious cake made with egg whites, sugar, flour and... tons of cream. It's the perfect recipe to use up leftover egg whites from custards, flans and the like. I prepare this cake every now and then and it's always a huge success, my kids love it and you know they are quite picky. Though I am sure the bleak winters in the area where this cake originates help people to burn all the sugar and the cream it contains... unlike my boys, who certainly spend to much time in front of the video console.
I use a 24x30cm/9.5x12" dish and my bicas are a bit too thin, as traditional bicas are 5-6cm/2-2.5" thick. This type of cake does not really expand a lot, as the batter is already quite "expanded" because of the egg whites and the whipped cream. It keeps perfectly well for 2-3 days wrapped in plastic foil, but it rarely lasts that long...