{"id":291,"date":"2022-03-08T20:09:33","date_gmt":"2022-03-08T19:09:33","guid":{"rendered":"https:\/\/vittero.com\/?post_type=recepies&p=291"},"modified":"2022-03-08T20:11:55","modified_gmt":"2022-03-08T19:11:55","slug":"klasyczny-bialy-biszkopt","status":"publish","type":"recepies","link":"https:\/\/vittero.com\/en\/przepisy\/classic-white-biscuit\/","title":{"rendered":"Classic White Biscuit"},"content":{"rendered":"

PREPARATION<\/strong><\/p>\n\n\n\n

  1. Preheat the oven to 160 \u00b0C 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.<\/li>
  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.<\/li>
  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.<\/li>
  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.<\/li>
  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.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    Separate the egg whites from the yolks and whip the froth from the whites, taking care not to pierce it. To do this ...<\/p>","protected":false},"author":2,"featured_media":294,"template":"","meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/recepies\/291"}],"collection":[{"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/recepies"}],"about":[{"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/types\/recepies"}],"author":[{"embeddable":true,"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/users\/2"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/media\/294"}],"wp:attachment":[{"href":"https:\/\/vittero.com\/en\/wp-json\/wp\/v2\/media?parent=291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}