Egg white cake with whipped cream and strawberry jam

Name: Egg white cake with whipped cream and strawberry jam
Ingredients: 6 egg whites; 1/8 teaspoon salt; 5 tablespoons sugar; 7 tablespoons white 00 flour; 3 teaspoons Nesquik (optional); 4 tablespoons strawberry jam; 300 ml heavy cream

Dessert - Egg white cake with whipped cream and strawberry jam by Natasa H. - Recipia

Beaten egg whites make a light sponge, and the egg white cake with whipped cream and strawberry jam is filled with jam and whipped cream and served chilled. The jam between the layers and the whipped cream make for a soft slice, while the Nesquik sprinkled on before baking is optional. I make sure the foam is glossy and holds a peak before folding in the flour. Preparation: 20 minutes. Cooking: 15-20 minutes. Resting: 60 minutes. Total time: 95-100 minutes. Servings: 8. Approximately 230 kcal and 4 g protein per serving.

Ingredients

6 egg whites
1/8 teaspoon salt
5 tablespoons sugar
7 tablespoons white 00 flour
3 teaspoons Nesquik (optional)
4 tablespoons strawberry jam
300 ml heavy cream

Preparation

1. Heat the oven to 180°C. Beat the egg whites with the salt at maximum speed until stiff peaks form. 2. Add the sugar and keep beating. Fold in the flour with a spatula, using gentle strokes from the bottom up. 3. Wet the parchment paper under cold running water, shake it off and place it in the pan. Spread the mixture, sprinkle with Nesquik if using, and bake the sponge for 15-20 minutes, until lightly golden. 4. Leave the sponge to cool for about 30 minutes, then cut it horizontally into two layers. 5. Beat the cream until firm. Spread 3 tablespoons of jam over the first layer, add most of the whipped cream and set aside about 50 ml for decorating. 6. Place the other layer on top, spread with 1 tablespoon of jam and decorate with the reserved whipped cream. Refrigerate the cake for at least 30 minutes, then keep it chilled until serving.

Notes

Keep covered in the refrigerator for up to 3 days. The parchment paper fits the pan well after you wet it under cold running water and shake it off. The egg whites must be free of any yolk, or the foam will be harder to whip. For the whipped cream, choose cream intended for whipping, with at least 30% fat, and keep it cold until you whip it. A slice is reminiscent of sponge cake with cream; using the same amount of raspberry jam will give it a tangier taste. Contains eggs, gluten from flour and dairy. Cut into slim slices and serve with black tea.