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Classic White Biscuit

  • 5 eggs at room temperature
  • 150g (¾ cup) fine sugar
  • 110g (¾ cup) wheat flour type 450 - cake flour
  • 40g (¼ cup) potato flour

To prepare the recipe you will need:

Tortilla pan with base 28cm


  1. Preheat the oven to 160 °C top and bottom without the fan. Line two 16 cm diameter cake tins or one 22-24 cm diameter one with baking paper on the bottom. Do not grease or line the sides. All ingredients should be at room temperature.
  2. Separate the egg whites from the yolks and whip the meringue from the whites, taking care not to pierce it. To do this, you can add a few drops of lemon juice, which creates an acidic environment and prevents the meringue from breaking through too quickly.
  3. When the foam is almost beaten, add the sugar gradually, mixing constantly. The next step is to add the egg yolks, one by one, without stopping mixing.
  4. Sift the flour into a small bowl, add it in two/three batches to the egg mixture. Gently mix on the lowest speed, although it is better to mix gently with a spatula until the ingredients are combined. Do this really gently so that the foam sinks as little as possible.
  5. Pour into the previously prepared cake tins. Immediately place in preheated oven. Bake for 30-35 minutes or an additional few minutes until dry. Separate the cooled sponge cake from the edges of the tin with a knife, then remove the rim.


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  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.