Jam cake

I sometimes feel like having something sweet, but without complicating my life too much. This jam cake is one of the options I often return to, especially when I find a few eggs in the fridge and an opened jar of jam. The ingredients are basic, and the batter turns out fluffy without any hassle. It fits easily in a smaller pan, and if you let it cool well, it cuts cleanly and assembles quickly.

Quick info

Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes (depends on how fast you work)
Baking time: 40 minutes
Servings: 10-12 slices, from a small pan
Difficulty: easy
Recipe type: homemade cake, suitable for any day or unexpected visits

Ingredients

5 eggs
1 cup of sugar (approx. 200 g)
150 ml oil
300 g flour
1 packet baking powder
grated lemon zest
vanilla essence
1 jar of jam (used between layers)
1 packet whipped cream powder (for decoration, prepared according to package instructions)

Preparation method

1. Start with the eggs. Separate the egg whites from the yolks.
2. Beat the yolks with the oil, adding the oil gradually, like for mayonnaise. Mix until you have a smooth and shiny mixture.
3. In a clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
4. Add the sugar over the egg whites and continue beating until you get a stable meringue.
5. Gently fold the yolks mixed with oil into the egg whites, using wide movements to avoid losing air.
6. Add the grated lemon zest and vanilla essence to taste.
7. Mix the flour with the baking powder and sift them together.
8. Gradually incorporate the flour into the mixture, mixing gently to maintain volume.
9. Pour the batter into a smaller pan lined with baking paper. Level it out.
10. Bake in a preheated oven at 180°C for 40 minutes or until the cake is baked and lightly browned.
11. Remove the pan and let the cake cool completely.
12. Cut the cake horizontally to obtain two layers.
13. Spread the chosen jam between the layers. Press gently to stick.
14. Prepare the whipped cream from the packet according to the manufacturer's instructions. Decorate the top of the cake with whipped cream, as desired.

Why I make this recipe often

This cake is a staple when I don't feel like complicated desserts. There's no need to whip a lot of cream or mess with precise techniques. It turns out fluffy, can be filled with any jam I have in the pantry, and holds up well even the next day. It's the kind of dessert that can be adapted on the spot.

Tips and variations

Tips

- Use jam with a thicker texture so it doesn't run between layers.
- Let the cake cool completely before cutting it to avoid crumbling.
- Beat the egg whites well; the air helps the cake rise.

Substitutions

- If you don't have vanilla essence, you can use rum or orange essence instead.
- The jam can be of any kind – plums, sour cherries, apricots – the important thing is that you like the taste.

Variations

- You can add a bit of ground nuts to the batter for a different texture.
- Instead of whipped cream, you can use a simple icing made of powdered sugar with a bit of lemon.

Serving ideas

- A slice goes well with coffee or cold milk.
- If you have guests, portion it beforehand and decorate each piece with a bit of jam.

Frequently asked questions

1. Can I make the cake without whipped cream?
Yes, you can leave it just with jam or sprinkle powdered sugar on top.

2. What kind of pan should I use?
A small pan, approximately 20x30 cm, is suitable for the quantities in the recipe.

3. Can I make the batter with a mixer?
Yes, if you want to save time, you can beat the egg whites and yolks with a mixer.

4. How do I know when the cake is baked?
Test with a toothpick – if it comes out clean, the cake is done.

5. Can I use jam with fruit pieces?
Yes, just make sure it’s not too liquid.

Nutritional values

Approximately, one serving has about 250-280 kcal, of which about 7 g protein, 10-12 g fat, 35-40 g carbohydrates (including sugars from the jam and cake). Values may vary depending on the type of jam or how much whipped cream you use for decoration. The information is indicative.

Storage and reheating

The cake keeps in the fridge for 2-3 days, covered, to prevent drying out. Reheating is not recommended. It’s better served at room temperature or slightly chilled.

 Ingredients: 5 eggs, 1 cup of sugar, 150ml of oil, 300g of flour, 1 packet of baking powder, grated lemon peel, vanilla essence, 1 jar of jam, 1 packet of whipped cream powder

 Tags:  jam cake