Delicious strawberry cake a la JulyCris

Name: Delicious strawberry cake a la JulyCris - Aurora C.
Ingredients: 5 egg whites; 5 tablespoons of sugar; 1 small natural Zuzu yogurt; a glass of oil filled to one finger (the yogurt cup measurement); 7 tablespoons of flour; a pinch of baking powder; almond essence; strawberries.

Dessert - Delicious strawberry cake a la JulyCris by Aurora C. - Recipia

Strawberry, Yogurt, and Strawberry Syrup Cake I prepared this cake after I had five egg whites left over from making ice cream. Not wanting to throw them away, I quickly made a simple batter with yogurt, oil, and a little almond extract. The strawberries are placed both at the bottom of the pan and in the middle of the cake, and some of the batter is mixed with strawberry syrup and poured on top. After baking, the cake is inverted and covered with strawberry jam and chocolate topping. Quick Info Total time: not specified in the original recipe. Includes preparation of the batter, baking, cooling, and decorating. Preparation time: approximately the time needed to mix the egg whites, prepare the fruit, and assemble the cake; the exact duration is not specified. Baking time: until the cake passes the toothpick test. The oven temperature and exact duration are not mentioned. Servings: number not specified; depends on how thick the slices are. Difficulty: easy. Recipe type: homemade cake with strawberries, suitable for using leftover egg whites. Ingredients For the cake 5 egg whites 5 tablespoons of sugar 1 small natural Zuzu yogurt 1 cup of oil, measured with the yogurt cup and filled to about a finger's width from the edge 7 tablespoons of flour 1 teaspoon of baking powder A few drops of almond extract Strawberries, washed and quartered, enough for the bottom and inside of the cake For the syrup layer Some of the cake batter, reserved before filling the pan completely Half a cup of strawberry syrup For the jam decoration 10 strawberries Sugar, quantity not specified in the original recipe Grated orange zest, added at the end For decoration Chocolate topping If you already have strawberry jam, you can use it directly for decoration. In this case, there is no need to prepare the jam from the 10 strawberries separately. Preparation Method 1. Prepare the egg whites Place the egg whites in a clean bowl and beat them until stiff peaks form. Gradually add the sugar, one tablespoon at a time, mixing well after each addition. Continue to mix until the sugar dissolves and the mixture is smooth. 2. Add the liquid ingredients Incorporate the yogurt and mix until well combined with the egg white foam. Then add the oil and mix again until homogeneous. 3. Incorporate the flour Mix the flour with the baking powder, then add them to the bowl. Gently fold from the bottom up until the flour is incorporated and no dry spots remain. There is no need to mix vigorously at this stage. Add a few drops of almond extract and mix briefly. 4. Prepare the pan and strawberries Line a loaf pan with parchment paper. Place the washed and quartered strawberries at the bottom of the pan. Pour most of the batter over the strawberries, but keep a little batter in a bowl. Place more strawberries on top of the batter in the pan. 5. Prepare the syrup layer Mix the reserved batter with half a cup of strawberry syrup. Combine well, then pour the mixture on top of the remaining batter and strawberries in the pan. 6. Bake the cake Place the pan in the preheated oven. Bake the cake until it passes the toothpick test. Since the temperature and exact time are not mentioned in the original recipe, check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is ready. 7. Cool and invert Let the cake cool, then invert it onto a plate, bottom side up. The strawberries placed at the bottom of the pan will end up on top after inverting. 8. Prepare the jam for decoration While the cake is baking, place the 10 strawberries on the heat along with the sugar. Let them boil for about 30 minutes. At the end, add the grated orange zest. Spread the resulting jam over the cooled cake. Finally, decorate with chocolate topping. Why I make this recipe often It's a simple solution when I have leftover egg whites from other recipes. It doesn't require complicated ingredients, and the strawberries can be used both inside and for decoration. The cake can also be made with pre-made jam, which shortens the final step. The texture and appearance change slightly depending on the amount of strawberries used, but the basic steps remain the same. Tips The egg whites should be beaten well before adding the sugar. The sugar is added gradually, not all at once, to keep the foam stable and easier to incorporate. After adding the flour, fold gently from the bottom up and stop as soon as the mixture is uniform. Overmixing can deflate the volume gained from beating the egg whites. The strawberries should be washed before cutting and allowed to drain well. Very wet fruit can add more liquid to the batter. The cake should be allowed to cool before inverting. If turned while hot, it may break more easily. The toothpick test should be done in the batter area, not directly in a piece of strawberry, as the fruit will remain moist. Substitutions If you already have strawberry jam, you can use it over the cake instead of the jam made from the 10 strawberries. The yogurt used in the recipe is a natural one, like the small Zuzu type. The original recipe does not specify a substitute or a different quantity, so it's recommended to keep the same measure. Almond extract can be omitted if you don't have it, but it is the flavor mentioned in the original recipe. Variations For quicker decoration, use store-bought or previously made strawberry jam and add the chocolate topping at the end. If you have smaller strawberries, you can cut them into smaller pieces, but it's important to keep fruit both at the bottom of the pan and between the layers of batter. The batter mixed with the strawberry syrup can be poured evenly over the cake, creating a colored layer on top after baking. Serving Ideas The cake is served after it has completely cooled and has been covered with jam and chocolate topping. It can be cut into simple slices, as it already has fruit and decoration. If using a more fluid jam, allow a few minutes after decoration before slicing to prevent it from running off the edges. Frequently Asked Questions Can I use egg whites saved from another recipe? Yes, the recipe is suitable for using leftover egg whites. It's important that they have been stored correctly and contain no traces of yolk, as yolk can prevent the formation of a firm foam. When do I add the strawberry syrup? The syrup is mixed into a portion of the batter, reserved before filling the pan completely. The resulting mixture is poured at the end, over the batter in the pan and over the layer of strawberries. Why do I invert the cake? The strawberries are placed at the bottom of the pan before the batter. By inverting, they end up on top, forming the visible part of the cake, over which the jam is added. Can I skip preparing the jam from the 10 strawberries? Yes. If you have strawberry jam, you can use it directly for decoration, as mentioned in the original recipe. How do I check if it's baked? Insert a toothpick into the center of the cake. It is done when the toothpick comes out clean. The exact baking time and temperature are not specified in the recipe. Nutritional Values The values below are estimates and may not be exact, as the amount of strawberries, sugar used in the jam, chocolate topping, and number of slices are not specified. For one slice, if the cake is divided into approximately 10 slices, the estimates are: Calories: approximately 220–300 kcal Protein: approximately 3–5 g Carbohydrates: approximately 30–40 g Fat: approximately 9–14 g The largest variation comes from the amount of oil, syrup, jam, and chocolate topping used. If the decoration is richer, the values for each slice will increase. Storage and Reheating Store the cooled cake in a covered container in the refrigerator, especially since it contains fresh strawberries and jam. It is best consumed within a few days. The cake does not need reheating. It can be served cold or allowed to sit at room temperature for a bit before slicing. Reheating may soften the layer of jam and chocolate topping too much, so it's better to avoid reheating the whole cake.

Delicious strawberry cake a la JulyCris

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