A baking pan that measures 28 by 19 centimeters is the ideal size for this cake to bake evenly.
Bowls for mixing ingredients together.
Whisk: To mix the batter well.
Spatula: Used to spread batter smoothly and add jam.
Toothpick: Use it to see if something is ready.
Steps:
Getting ready:
Heat your oven to 180°C (350°F) before using it. This makes sure the cake cooks evenly.
Spread butter or oil on the 28×19 cm baking pan, and then sprinkle a little flour on it. This step helps keep the cake from getting stuck to the pan, so it can be easily taken out after baking.
Preparing the dough:
In a big bowl, break 3 average-sized eggs. Put in the vanilla sugar (or vanillin), a little bit of salt, and 150 grams of sugar.
Mix the ingredients well with a whisk until they are fully combined and a bit frothy. This adds air to the batter, making the cake light and fluffy.
Pour the 120 ml of sunflower oil slowly while stirring constantly. Add 150 grams of vanilla yogurt and mix well until the batter is smooth and even.
Mix the dry ingredients.
Mix 290 grams of regular flour and 15 grams of baking powder in a bowl with the wet ingredients. Sifting flour helps to mix it well and make sure the baking powder is spread evenly.
Mix the ingredients together gently with a spatula. Stop stirring as soon as the flour is completely mixed in and there are no lumps left; mixing too much can make the cake heavy.
Make the cake.
Put half of the cake mixture into the baking pan, spreading it out evenly to make a bottom layer.
Put the filling inside.
Put the strawberry jam (or your favorite jam) evenly on top of the batter in the pan. To create a marbled effect, gently swirl the jam into the batter using a knife, making sure not to mix it completely.
Include the rest of the batter.
Pour the rest of the batter over the jam, spreading it gently to cover the jam entirely.
Cook in the oven.
Put the cake pan in the oven that has been preheated and bake for around 30 minutes. To see if the cake is ready, put a toothpick in the middle of it; if it comes out clean or with a few crumbs, it's done.
If the top of the dish starts to get too brown, you can cover it loosely with foil to avoid burning it.
Complete and serve.
After baking, take the cake out of the oven and allow it to cool in the pan for approximately 10 minutes. This helps it to solidify and makes it simpler to take out of the container.
If you want, you can put shredded coconut on top of the cake while it's still warm so it sticks to it.
Once the cake has cooled a bit, gently move it to a wire rack to finish cooling.
Have fun!
After the cake has cooled down, cut it into square or rectangular pieces. Offer it as a tasty snack whenever you want. It goes well with a cup of tea or coffee.
Why This Recipe is Effective
This Everyday Jam Cake uses basic ingredients and easy steps, so bakers of any level can make it. The yogurt makes the cake moist and slightly tangy, keeping it soft and tender. Spreading jam on the cake not only adds fruity sweetness but also makes it look nice with a colorful contrast. Using oil instead of butter makes this cake lighter, so you can enjoy it without feeling guilty.
