Torte Topped with Strawberries and Jelly Recipe

Fits an 8-inch/20 cm cake pan

Ingredients:

For the cake:

-3 egg whites

-3 egg yolks

-1 cup sugar

-½ cup vegetable oil

-½ cup water

-1 cup all-purpose flour

For the topping:

-1 cup strawberries, sliced lengthwise (or any other fruit)

-90 grams strawberry flavor instant jelly (or any other flavor)

Instructions:

For the cake:

1) Using a stand/hand mixer, whip egg whites for 4-5 minutes, until medium peaks form. Gradually add sugar and continue whipping until stiff peaks form. Add egg yolks, oil and water and stir to combine. Add flour and stir until well incorporated into the mixture, with no lumps.

2) Transfer the mixture into a greased cake pan and bake in an oven preheated to 356° F/180° C for 30-35 minutes, or until golden. Let cool completely.

For the topping:

1) Arrange the sliced strawberries on top of the cake. Prepare the instant jelly according to the instructions on the package and carefully pour it over the strawberries, until evenly covered.

2) Place the cake in the refrigerator for at least an hour. Keep in the refrigerator until serving. Store the cake in the refrigerator in a sealed container for up to a week.