Quick strawberry cake for picnics

Name: Quick strawberry cake for picnics
Ingredients: 4 eggs; 1/4 teaspoon salt; 120 g icing sugar; 2 tablespoons oil; 1 teaspoon vanilla extract; 140 g flour; 1/2 teaspoon baking powder; 300 g strawberries (cut)

Dessert - Quick strawberry cake for picnics by Maia J. - Recipia

Whipped egg whites make the base of this quick strawberry cake light and fluffy. It is a strawberry cake without butter, made with just four eggs and two tablespoons of oil, and the fruit bakes right on top, cut into pieces. I pick firm strawberries that are not too big, because they are easier to cut. Prep: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Servings: 12. About 130 kcal and 3 g protein per serving.

Ingredients

4 eggs
1/4 teaspoon salt
120 g icing sugar
2 tablespoons oil
1 teaspoon vanilla extract
140 g flour
1/2 teaspoon baking powder
300 g strawberries (cut)

Preparation

1. Separate the egg whites from the yolks. 2. Beat the egg whites with 1/4 teaspoon salt until they form stiff foam. 3. Add 120 g icing sugar and mix until the foam is thick and glossy. 4. In a separate bowl, rub the yolks with 2 tablespoons oil and 1 teaspoon vanilla extract, then pour the mixture over the egg whites. 5. Gently combine the mixture. 6. Sift 140 g flour with 1/2 teaspoon baking powder over the mixture and fold everything together with a spatula, using gentle movements from the bottom up. 7. Pour the mixture into a 20/30 cm tin lined with baking paper and level it nicely. Arrange the cut strawberries over the whole surface. 8. Put the tin in the oven, preheated to 150-160°C with fan, for about 30 minutes, until the cake passes the toothpick test and is lightly browned on top. 9. Take the cake out onto a wire rack and let it cool with the baking paper still on. When it is completely cool, cut it into portions.

Notes

Choose firm strawberries that are not too big, then dry them with kitchen paper before placing them on the batter, otherwise the base underneath stays wet. Do not rush the egg whites: beat them until the foam holds its peaks and no longer runs out of the bowl. The cake keeps in the fridge, covered, for up to 3 days and is eaten cold, with a cup of tea. If you want it gluten-free, replace the flour with 140 g of gluten-free flour mix. Contains gluten and eggs.