The egg whites cake with jam is a soft, fluffy and simple sweet. A delicious way to have a breakfast or homemade snack by recycling the egg whites remained from other preparations.
| 250 g flour, all purpose | |
| 3 egg whites | |
| 75 g sunflower seeds oil | |
| 150 g sugar | |
| 190 g milk | |
| 10 g baking powder | |
| 1/2 teaspoon vanilla extract | |
| 200 g cherry jam |
| 1. | In a bowl mix well, using a hand whisk, sugar, oil, vanilla and milk. Sift the flour with the baking powder and add to the rest. |
| 2. | Beat the egg whites until stiff and add them in three times to the mixture, stirring with the spatula from the bottom up. |
| 3. | Transfer the batter to the buttered and floured pan and bake in hot oven at 170 ° C for about 40 minutes, or until the toothpick if inserted in the center of the cake does come out dry. |
| 4. | Let it cool and then cut the cake in half. Spread the jam evenly on the base and recompose the cake. Sprinkle with powdered sugar and serve. |
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