Servings: 8 pieces
Calories: 220kcal
Cost: $15
Equipment
- Oven
- Cake mold
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Wire cooling rack
Ingredients
- 200 g flour
- 1 tsp baking powder
- 8 pieces egg yolks
- 6 pieces egg whites
- 200 g sugar
- 1 tsp vanilla
- 50 g melted butter
- 270 g strawberry jam
- 2 pieces egg whites (for meringue)
- 250 g mashed strawberries
- 250 g sugar (for meringue)
Instructions
- Preheat the oven to 180 C (350 F) and grease/flour a cake mold.
- Sift flour and baking powder into a bowl and set aside.
- Beat 6 egg whites until soft peaks form; reserve.
- In another bowl, beat sugar with egg yolks until creamy and smooth.
- Gently fold in sifted flour, vanilla, and melted butter, followed by egg whites.
- Pour mixture into prepared mold and bake for 30-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the mold for a few minutes before unmolding onto a wire rack.
- For meringue, beat 2 egg whites with half the sugar until soft peaks form; add mashed strawberries and remaining sugar gradually until firm and glossy.
- Cut cooled cake in half horizontally and spread a layer of strawberry jam on the bottom half.
- Cover the cake with strawberry meringue using a spatula to create swirls and peaks. Decorate with fresh strawberries.
Notes
Make sure all your ingredients are at room temperature for the best results. Gently fold egg whites into the batter to maintain airiness. Don't overbake the cake; it should be golden and spring back when touched. Consider adding a pinch of salt to the meringue for enhanced flavor and stability. Store in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to 2 months.
Nutrition
Calories: 220kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
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