Last week was the Jewish festival of Passover, when it is forbidden to eat any leavened products. That means all raising agents, as well as flour, are off-limits. Even so, there are dozens of traditional Passover cakes and biscuits, and mastering the techniques behind them can help you with all sorts of other bakes too. My go-to is the humble cinnamon ball, a sweet, soft biscuit with a crisp outer shell.
In general, the key to achieving airiness in your bake without raising agents will come down to using egg whites. These essentially consist of proteins and water, and…
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