Strawberry Jam Cake

Name: Strawberry Jam Cake - Codruta H.
Ingredients: 5 eggs; 5 tablespoons of sugar; 1 vanilla sugar; 5 tablespoons of flour; the zest of an orange; strawberry jam

Dessert - Strawberry Jam Cake by Codruta H. - Recipia

Strawberry Jam Cake I had a small bowl of strawberry jam left in the fridge, and I used it in a simple cake with sponge batter. The jam is placed in the baking pan, and the egg and flour mixture is poured on top. After baking and cooling, the cake is inverted so that the layer of jam ends up on top. This recipe is perfect for when you want to use up leftover jam without having to prepare a complicated dough. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 35 minutes Total time: preparation time not specified; baking takes about 35 minutes Servings: not specified; depends on the slice size Difficulty: easy Recipe type: sponge cake with strawberry jam Ingredients 5 eggs 5 tablespoons of sugar 1 vanilla sugar 5 tablespoons of flour Grated zest of 1 orange Strawberry jam, quantity not specified in the original recipe Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and add a pinch of salt. The salt is not listed in the main ingredients but is mentioned in the preparation method and is used at the beginning of the recipe. 2. Beat the egg whites until they start to increase in volume. Add half of the sugar and continue mixing until you achieve a firm foam, similar to a meringue. 3. In another bowl, beat the egg yolks with the remaining sugar until they double in volume. At this stage, also use the vanilla sugar mentioned in the ingredient list. 4. Pour the egg yolks over the beaten egg whites. Add the flour and the grated orange zest. 5. Gently mix the ingredients with a wooden spoon. Be careful not to lose too much volume from the egg whites while combining the ingredients. 6. In a loaf pan, place the strawberry jam. The original recipe does not specify the exact amount, so use the leftover jam you have available without altering the other proportions. 7. Pour the sponge batter on top and gently level the surface if necessary. 8. Place the pan in the oven and bake the cake for about 35 minutes. The oven temperature is not mentioned in the original recipe, so I cannot indicate it without modifying the recipe information. 9. Allow the cake to cool. After cooling, invert it so that the layer of jam ends up on top. It is important not to invert it while it is still hot. The sponge is more fragile immediately after baking, and the jam may run if the cake hasn’t cooled sufficiently. Why I make this recipe often It’s a simple way to use up leftover jam, especially when there isn’t enough for multiple servings of bread or pancakes. The sponge batter is made with just a few ingredients, and the orange zest subtly enhances the flavor. The cake slices easily after cooling and can be served as a dessert or with coffee. Tips Egg whites should be beaten separately from the yolks, as they provide the volume for the cake. Incorporate the yolks, flour, and orange zest with the wooden spoon as indicated in the original recipe, without mixing aggressively. The flour is added with the yolks over the egg whites. Mix only until you no longer see dry flour spots. If you overmix, the batter may become less airy. The quantity of jam is not specified. The layer should not be measured by a specific amount but rather by how much you have on hand. If you use a very runny jam, handle the cake carefully when inverting, especially while it is still slightly warm. The orange zest should be finely grated. Only the colored part of the peel is used, not the white part, which can taste bitter. Check the cake after about 35 minutes, as the time may vary depending on the oven and the pan used. The recipe indicates this time frame but does not specify the baking temperature. Substitutions Strawberry jam is the ingredient that gives this recipe its character. The original source does not indicate other types of jam, but it can be substituted with another available fruit jam if necessary. The result will no longer be exactly a strawberry jam cake, and the flavor will depend on the fruit used. Vanilla sugar is mentioned separately from the 5 tablespoons of sugar. The amount is not specified, so use the usual measure you typically use for vanilla sugar without inventing an exact quantity. Variations For a version close to the original recipe, you can only change the type of jam. The orange zest can remain the same, as it complements the simple sponge base. If you have strawberry jam with fruit pieces, they will appear in the top layer after inverting. If the jam is smooth, the surface of the cake will be more uniform. Do not alter the proportions of eggs, sugar, and flour if you want to maintain the texture of the sponge cake from the original recipe. Serving ideas The cake is served after it has cooled and been inverted. It can be sliced simply, as the jam is already incorporated into the cake. It pairs well with coffee or tea, without the need for an additional topping. Frequently asked questions Can I use any amount of jam? The original recipe does not specify an exact quantity. It only states to use the available strawberry jam left in a small bowl. Maintain the proportions for the batter and adjust only the layer of jam to what you have on hand. Why are the egg whites beaten separately from the yolks? Beaten egg whites provide volume to the batter, while the yolks are beaten separately with sugar to make them fluffier. The two are combined only after being prepared separately, which helps achieve an airy sponge cake. When should the cake be inverted? The cake should be inverted after it has cooled. If you turn it immediately after removing it from the oven, the sponge may break more easily, and the jam may run. Can I use jam without pieces of strawberries? Yes. The recipe specifies strawberry jam without stating whether it should have fruit pieces. You can use the texture you have available. Is the baking temperature specified? No. The recipe only indicates baking for approximately 35 minutes. The oven temperature does not appear in the original information and cannot be filled in without adding a detail that was not conveyed. Nutritional values The values are estimated and cannot be calculated precisely, as the quantity of jam and the number of servings are not mentioned. For the entire cake, using the 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, and vanilla sugar, excluding the exact jam, the estimate is about 1,000–1,200 kcal. For the entire cake, the approximate values are: Protein: 32–36 g Carbohydrates: 175–210 g, depending on the amount of sugar and vanilla sugar used Fats: 25–30 g, primarily from eggs Strawberry jam adds primarily carbohydrates and calories, but the exact contribution depends on the amount used and the jam recipe. For values per slice, both the number of slices and the amount of jam would be needed. Storage and reheating Store the cake covered at room temperature if it will be consumed shortly. For a longer period, it can be kept in the fridge in a closed container to prevent it from drying out and absorbing odors. The cake does not need to be reheated. It is served cold or left at room temperature for a bit before slicing. Inverting is done only once after cooling so that the jam stays on top and the slices remain intact.

Strawberry Jam Cake

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