Jam Cake
Ingredients
Directions
Prepare
Prepare a good white cake batter according to your favorite recipe.
Remove about 3 tablespoons of the batter and mix in 2 tablespoons of jam, a pinch of spice, a pinch of baking soda, and a little more flour.
Bake
Gently marble the jam mixture through the remaining batter without creating lumps.
Pour the batter into a deep pan suitable for cutting into squares.
Bake until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White cake batter
- Forms the sponge structure that holds the jam swirl and bakes into the cake's crumb.
- Jam
- Adds sweetness, moisture, and fruity flavor to the marbled portion of the cake.
- Baking soda
- Reacts with acidic ingredients to release gas that helps the batter rise.
- Additional flour
- Adds structure to the jam portion so it holds together within the batter.
The step that matters
Gently marble the jam mixture through the batter. Overmixing develops gluten and deflates the air in the batter, leading to a dense cake. Stop as soon as the jam is streaked through, leaving some lumps of jam unblended.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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