Fluffiness with jam :)

Fluffy Cake with Plum Jam

One afternoon when I felt like testing something quick, I prepared this cake with plum jam. I didn't follow a recipe from a book, but I adhered to some basic rules to make sure everything turned out well. The recipe is simple, works without much planning, with what you have in the fridge and pantry.

Quick Info

Total Time: 40-45 minutes
Preparation Time: 15-20 minutes
Baking Time: 20-25 minutes
Servings: 12-16, depending on how you cut
Difficulty: Easy
Recipe Type: homemade cake, everyday dessert

Ingredients

5 eggs
2 packets vanilla sugar
3 tablespoons sugar
7 tablespoons oil
7 tablespoons milk
11 tablespoons flour
2 packets baking powder
vaniIla essence (to taste)
1 cup plum jam

Preparation Method

1. Separate the eggs. Put the yolks in one bowl and the whites in another.

2. Mix the yolks with the 3 tablespoons of sugar, vanilla sugar, and vanilla essence. Stir until the sugar is completely dissolved.

3. Gradually add the oil to the yolks, then the milk. Mix well after each addition.

4. Incorporate the flour, stirring until homogeneous.

5. Whip the egg whites until stiff. When they are almost firm, add a teaspoon of sugar and continue beating until you have a stable foam.

6. Add the 2 packets of baking powder to the yolk and flour mixture. Mix well.

7. Gently fold the whipped egg whites into the yolk and flour mixture using a spatula, from the bottom up, to avoid losing air.

8. Line a baking tray with parchment paper. Pour the batter into the tray and level it.

9. Spoon the plum jam in dollops across the surface of the batter.

10. Use a spatula or knife to gently swirl through the batter, just on the surface, to mix in the jam a bit. Don’t overdo it – the goal is just to achieve a marbled effect.

11. Place the tray in the oven at medium heat (about 180°C) for 20-25 minutes. Check after 20 minutes with a toothpick; if it comes out clean, it’s done.

12. Remove the tray and sprinkle powdered vanilla sugar while the cake is warm. Let it cool before cutting.

Why I Make the Recipe Often

It’s the kind of cake that can be prepared quickly and doesn’t require hard-to-find ingredients. It doesn’t dry out, even after a day or two. I also love it because I can use any jam I have on hand.

Tips and Variations

Tips

- For a fluffier texture, don’t overmix after adding the egg whites.
- The sugar must be completely dissolved at the beginning to avoid granules.
- If you want a uniform color, use very fine plum jam.

Substitutions

- Plum jam can be replaced with another thicker jam, not too runny.
- You can also use vanilla extract or omit it entirely if you don’t have any.

Variations

- Instead of jam, you can try sour cherry or apricot preserves.
- For an extra crunch, you can sprinkle some chopped nuts on top, but it doesn’t change the basic recipe.

Serving Ideas

- Cut into small squares and serve with coffee or tea.
- It’s suitable for snacks on the go.
- You can dust it with additional sugar after it has completely cooled.

Frequently Asked Questions

1. What size is the suitable tray?
A classic baking tray, approximately 25x35 cm, works very well.

2. Can I use less baking powder?
The recipe needs the 2 packets for the amount of flour and eggs. If you reduce it, it won’t rise as nicely.

3. Doesn’t the jam sink?
If it’s thick enough, it stays on top, just slightly mixed in at the surface.

4. Can it be made without vanilla sugar?
Yes, you can just add vanilla essence or omit it altogether, depending on your preference.

5. Does it turn out as well with liquid jam?
I don’t recommend it, because too runny jam will sink to the bottom of the tray.

Nutritional Values

Approximately, for one serving (1/12 of the tray): about 180-200 kcal, 4 g protein, 6 g fat, 30 g carbohydrates. Values vary depending on the type of jam and how large you cut the portions. It is a cake with a moderate calorie content and quite low fat, with oil being the only main source.

Storage and Reheating

It can be stored at room temperature, covered with foil or in a box, for 2-3 days. I do not recommend storing it in the fridge, as it loses its texture. There’s no need to reheat it; it’s good at room temperature. However, if you want it warm, 10 seconds in the microwave is enough, but the jam can become too hot.

I separated the egg yolks from the egg whites, mixed the yolks well with sugar and vanilla essence until the sugar was completely dissolved, then added the oil, milk, and finally the flour, mixing everything together. I whipped the egg whites until stiff peaks formed, adding a teaspoon of sugar to them as well. Before combining the two components (whites + yolks), I added the two packets of baking powder to the yolk mixture and mixed well. Then I gently folded in the egg whites from the bottom up to avoid deflating them. I poured the mixture into a baking tray lined with parchment paper, spread it nicely with a spoon, and placed spoonfuls of plum jam on top. I lightly swirled the top with a spatula to create a marbled effect and baked the tray in a preheated oven at medium heat for about 20-25 minutes, until it passed the toothpick test. After taking the cake out of the oven, I sprinkled a little vanilla powdered sugar on top. Enjoy your meal!

 Ingredients: I used: 5 eggs, 2 packets of vanilla sugar, 3 tablespoons of sugar, 7 tablespoons of oil, 7 tablespoons of milk, 11 tablespoons of flour, 2 packets of baking powder, vanilla essence, 1 cup of plum jam.

 Tags:  jam cake