Meringue Cake with Blackberry Jam
Whenever I have leftover egg whites from other recipes, I make this cake. It's quick, requires no complicated techniques, and uses jam that I already have at home. The last time I made it in a round pan because it was handy. Everything is mixed easily, without any hassle, and the result is delicious both on its own and as a dessert after lunch.
Quick Info
Total time: about 60 minutes
Preparation time: 15 minutes
Baking time: 35-40 minutes
Servings: 8-10 slices, depending on the pan and how it’s cut
Difficulty: easy
Recipe type: egg white cake, perfect for using up leftover egg whites
Ingredients
6 egg whites
1 cup flour
1 cup sugar
1 packet baking powder
2 packets vanilla sugar
1 vial vanilla essence
1 jar blackberry jam (400 g) – other jams can be used according to taste
a pinch of salt
oil (for greasing the pan)
flour (for dusting the pan)
powdered sugar (for decoration, optional)
Instructions
1. Preheat the oven to 180°C (350°F).
2. Prepare the baking pan: grease it with a little oil and dust it with flour. I usually use a round pan, but a classic loaf pan works too.
3. Separate the egg whites from the yolks, if you haven't done so already. Place the egg whites in a large bowl.
4. Add a pinch of salt to the egg whites. Whip them with a mixer until stiff peaks form.
5. Gradually add the sugar while continuing to mix, until you achieve a glossy meringue. Then add the vanilla sugar and vanilla essence.
6. In a separate bowl, mix the flour with the baking powder. Gently fold the flour mixture into the meringue, being careful not to deflate the batter.
7. Pour the batter into the prepared pan. Add the blackberry jam on top. Gently swirl it into the batter directly in the pan; there’s no need to mix it completely – the cake will have pockets of jam.
8. Place the pan in the preheated oven. Bake at 180°C (350°F) for about 35-40 minutes. Near the end, do the toothpick test: if it comes out clean from the cake, it's done.
9. Remove the pan from the oven and let the cake cool completely in the pan. Once cooled, carefully remove it.
10. Dust with powdered sugar on top. Slice and serve.
Why I Make This Recipe Often
It's one of the simplest ways to quickly use up leftover egg whites. It doesn’t involve hard-to-find ingredients and doesn’t take much time. Plus, I can use any jam I have on hand. The cake stays moist, doesn’t dry out quickly, and can be kept for several days.
Tips and Variations
Tips
Use egg whites at room temperature; they whip up easier.
If you have a stand mixer, things go much faster.
Don’t overmix after adding the flour to keep the batter airy.
It’s best to let the cake cool completely before removing it from the pan.
Substitutions
You can use any type of jam, not just blackberry. Thicker jams may not distribute as evenly, but that’s not a major issue.
If you don’t have vanilla sugar, slightly increase the amount of vanilla essence or use any flavoring you prefer.
Variations
If you don’t want a marbled cake, you can pour half the batter, then the jam, followed by the rest of the batter.
You can add grated lemon zest for an extra touch of freshness, but only if you want to change the flavor.
It can also be made in small muffin tins if you need individual servings.
Serving Ideas
I like the cake plain, just with powdered sugar. It also pairs well with a little sour cream or yogurt if you want something tangy on the side.
You can pack it for lunch or cut it into cubes for a dessert platter.
Frequently Asked Questions
1. Can I use fewer egg whites?
Yes, but you’ll need to adjust the other ingredients. The cake will be smaller.
2. What if I don’t have a mixer?
You can whip the egg whites with a whisk, but it will take much longer and be more tiring.
3. Can I reduce the sugar?
Yes, but the batter will be less sweet. The jam adds sugar anyway, so you can reduce the amount a bit.
4. Can this cake be frozen?
I do not recommend it. The texture doesn’t hold up well after freezing.
5. If I use whole wheat flour, what changes?
The cake will be denser, and the flavor will be slightly different. You can try it, but it won’t rise as much.
Nutritional Values
Approximately, per slice (out of 10 slices):
Calories: 230-250 kcal
Carbohydrates: 45 g
Protein: 4-5 g
Fat: 1-2 g
Each slice will have slightly more sugar due to the jam. Values depend on the type of jam and how much sugar it contains. Estimates are approximate.
Storage and Reheating
The cake can be stored at room temperature, covered, for 2-3 days. If it’s very warm, put it in the fridge. It’s not reheated; it’s served cold or at room temperature. After more than three days, it starts to lose its texture.
Whenever I have leftover egg whites from other recipes, I make this cake. It's quick, requires no complicated techniques, and uses jam that I already have at home. The last time I made it in a round pan because it was handy. Everything is mixed easily, without any hassle, and the result is delicious both on its own and as a dessert after lunch.
Quick Info
Total time: about 60 minutes
Preparation time: 15 minutes
Baking time: 35-40 minutes
Servings: 8-10 slices, depending on the pan and how it’s cut
Difficulty: easy
Recipe type: egg white cake, perfect for using up leftover egg whites
Ingredients
6 egg whites
1 cup flour
1 cup sugar
1 packet baking powder
2 packets vanilla sugar
1 vial vanilla essence
1 jar blackberry jam (400 g) – other jams can be used according to taste
a pinch of salt
oil (for greasing the pan)
flour (for dusting the pan)
powdered sugar (for decoration, optional)
Instructions
1. Preheat the oven to 180°C (350°F).
2. Prepare the baking pan: grease it with a little oil and dust it with flour. I usually use a round pan, but a classic loaf pan works too.
3. Separate the egg whites from the yolks, if you haven't done so already. Place the egg whites in a large bowl.
4. Add a pinch of salt to the egg whites. Whip them with a mixer until stiff peaks form.
5. Gradually add the sugar while continuing to mix, until you achieve a glossy meringue. Then add the vanilla sugar and vanilla essence.
6. In a separate bowl, mix the flour with the baking powder. Gently fold the flour mixture into the meringue, being careful not to deflate the batter.
7. Pour the batter into the prepared pan. Add the blackberry jam on top. Gently swirl it into the batter directly in the pan; there’s no need to mix it completely – the cake will have pockets of jam.
8. Place the pan in the preheated oven. Bake at 180°C (350°F) for about 35-40 minutes. Near the end, do the toothpick test: if it comes out clean from the cake, it's done.
9. Remove the pan from the oven and let the cake cool completely in the pan. Once cooled, carefully remove it.
10. Dust with powdered sugar on top. Slice and serve.
Why I Make This Recipe Often
It's one of the simplest ways to quickly use up leftover egg whites. It doesn’t involve hard-to-find ingredients and doesn’t take much time. Plus, I can use any jam I have on hand. The cake stays moist, doesn’t dry out quickly, and can be kept for several days.
Tips and Variations
Tips
Use egg whites at room temperature; they whip up easier.
If you have a stand mixer, things go much faster.
Don’t overmix after adding the flour to keep the batter airy.
It’s best to let the cake cool completely before removing it from the pan.
Substitutions
You can use any type of jam, not just blackberry. Thicker jams may not distribute as evenly, but that’s not a major issue.
If you don’t have vanilla sugar, slightly increase the amount of vanilla essence or use any flavoring you prefer.
Variations
If you don’t want a marbled cake, you can pour half the batter, then the jam, followed by the rest of the batter.
You can add grated lemon zest for an extra touch of freshness, but only if you want to change the flavor.
It can also be made in small muffin tins if you need individual servings.
Serving Ideas
I like the cake plain, just with powdered sugar. It also pairs well with a little sour cream or yogurt if you want something tangy on the side.
You can pack it for lunch or cut it into cubes for a dessert platter.
Frequently Asked Questions
1. Can I use fewer egg whites?
Yes, but you’ll need to adjust the other ingredients. The cake will be smaller.
2. What if I don’t have a mixer?
You can whip the egg whites with a whisk, but it will take much longer and be more tiring.
3. Can I reduce the sugar?
Yes, but the batter will be less sweet. The jam adds sugar anyway, so you can reduce the amount a bit.
4. Can this cake be frozen?
I do not recommend it. The texture doesn’t hold up well after freezing.
5. If I use whole wheat flour, what changes?
The cake will be denser, and the flavor will be slightly different. You can try it, but it won’t rise as much.
Nutritional Values
Approximately, per slice (out of 10 slices):
Calories: 230-250 kcal
Carbohydrates: 45 g
Protein: 4-5 g
Fat: 1-2 g
Each slice will have slightly more sugar due to the jam. Values depend on the type of jam and how much sugar it contains. Estimates are approximate.
Storage and Reheating
The cake can be stored at room temperature, covered, for 2-3 days. If it’s very warm, put it in the fridge. It’s not reheated; it’s served cold or at room temperature. After more than three days, it starts to lose its texture.