Preheat your oven to 180°C (350°F). This ensures that the cake will bake evenly.
Grease the 28×19 cm baking mold with butter or oil, then lightly dust it with flour. This step prevents the cake from sticking to the mold, making it easy to remove once baked.
Mixing the Batter:
In a large bowl, crack in the 3 medium eggs. Add the vanilla sugar (or vanillin), a pinch of salt, and 150 g of sugar.
Using a whisk, beat the mixture until well combined and slightly frothy. This incorporates air into the batter, which helps to give the cake a light texture.
Gradually drizzle in the 120 ml of sunflower oil while whisking continuously. Follow with the 150 g of vanilla yogurt, mixing until the batter is smooth and homogenous.
Incorporate Dry Ingredients:
Sift together the 290 g of all-purpose flour and 15 g of baking powder directly into the bowl with the wet ingredients. Sifting helps to aerate the flour and ensures that the baking powder is evenly distributed.
Using a spatula, gently mix the ingredients together. Stop mixing as soon as the flour is fully incorporated and no lumps remain; overmixing can lead to a dense cake.
Assemble the Cake:
Pour half of the cake batter into the prepared baking mold, spreading it evenly to create a base layer.
Add the Filling:
Spoon the strawberry jam (or your preferred jam) evenly over the batter in the mold. For a marbled effect, use a knife to swirl the jam gently into the batter, being careful not to mix it in completely.
Add Remaining Batter:
Carefully pour the remaining batter over the jam layer, spreading it gently to cover the jam completely.
Bake:
Place the cake mold in the preheated oven and bake for about 30 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.
If the top starts to brown too quickly, you can loosely cover it with aluminum foil to prevent burning.
Finish and Serve:
Once baked, remove the cake from the oven and let it cool in the mold for about 10 minutes. This allows it to set and makes it easier to remove from the mold.
If desired, sprinkle grated coconut over the top of the cake while it’s still warm, allowing it to stick to the surface.
After cooling slightly, carefully transfer the cake to a wire rack to cool completely.
Enjoy:
Once cooled, slice the cake into squares or rectangles. Serve it as a delightful treat at any time of day. It pairs beautifully with a cup of tea or coffee.
Why This Recipe Works
This Everyday Jam Cake combines simple ingredients and straightforward methods, making it accessible for bakers of all skill levels. The yogurt adds moisture and a hint of tang, ensuring that the cake remains soft and tender. The layering of jam not only infuses the cake with fruity sweetness but also creates a visually appealing contrast. The use of oil instead of butter contributes to a lighter texture, allowing you to enjoy this cake guilt-free.
Tips
Flavor Variations: Try using different jams such as raspberry, apricot, or even lemon curd for a unique flavor twist. You can also experiment with adding spices like cinnamon or nutmeg for extra warmth.
Additions: For extra flavor and texture, consider mixing in a handful of chocolate chips, nuts, or dried fruits into the batter.
Storage: This cake can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week. It also freezes well; wrap slices tightly and store them in the freezer for a quick treat anytime!
Serving Suggestions: Serve with a dollop of whipped cream or a scoop of ice cream for an extra indulgent dessert.
Sharing
This Everyday Jam Cake is perfect for sharing with family and friends! It’s great for potlucks, picnics, or simply as a comforting dessert at home. Don’t forget to take a picture of your creation and share it on social media—tag me, and I’d love to see how yours turns out! Baking together with loved ones can also be a fun activity, so consider making it a family affair.
