4 eggs M
150 grams of sugar (¾ cup)
75 milliliters of milk
75 milliliters of whipping cream
50 milliliters of light olive oil
1 lemon (its zest)
200 grams of chickpea flour
2 tablespoons of chemical yeast
1 pinch of salt
1 tablespoon of icing sugar to decorate
How to make Biscuit with chickpea flour:
To start with the recipe for sponge cake with chickpea flour or cake with chickpea flour, first, separate the white from the yolks. Reserve the whites and place the egg yolks in a bowl along with the sugar and beat. You can beat both with electric and manual rods until a whitish mixture remains.
To the mixture of eggs and sugar add the milk, the cream without whipping and the light olive oil. mix everything well again
Add the zest of a lemon and mix again.
Add the chemical yeast to the chickpea flour and add it to the bowl with the mixture for the spongy vegan cake, integrate everything well so that there are no lumps of flour in the dough.
Beat the egg whites with an electric whisk along with a pinch of salt. Beat firmly so that the egg whites are stiff.
Add the whipped egg whites to the cake batter with chickpea flour and mix gently with a spatula and with encircling movements.
Preheat the oven to 180ºC and, meanwhile, grease a round mold of about 18 cm in diameter. Pour the sponge cake batter with chickpea flour into it and bake at 180ºC with heat up and down for 40 minutes or until when you pierce the center of the sponge cake with a toothpick, it comes out without dough remains.
When the cake with chickpea flour is cooked, unmold and let cool on a wire rack.
When the cake with chickpea flour is cold, sprinkle with icing sugar and serve. This cake can be frozen and, if you want to keep it soft from one day to the next, store it wrapped in plastic wrap or in a plastic bag. You will see what an interesting flavor this elaboration has! If you dare to do it at home, tell us what you think and send us a photo with the result.