Cake Caprice with cream of egg whites

  • 5 eggs;
  • 1 cup (8 fl oz/ 230 gr) of sugar;
  • 3/4 cup (6 fl. oz/ 180 ml) of oil;
  • 1 cup of yogurt;
  • 2 1/2 cups (20 fl. oz/ 600 ml) of flour;
  • 1 baking powder;
  • 1 teaspoon (1 pound) of baking soda.

The secret of this cake if to separate the yolks from the whites of the
eggs, and the secret of separating these two parts of eggs is to use their shells. Put the 5 yolks into a deep dish, where you beat them up together with the sugar. Add up the oil, yogurt and flour in this order and very slowly so that you do not end up with a mixture containing small balls of flour. You can either use a mixer, or a whisk – depends on your willingness to lose a couple of calories more before the delicious cake gets done. In either case, make sure that you get a homogenous mixture. Wonder where you put the baking soda? I usually mix it with the flour in advance, which proves that recipes should be read through before you start up. Pour the mixture in an oiled baking dish and put it into the cooker, which should be warmed up in advance.

For the next step, you will need the following:
the 5 whites of the eggs – you have not thrown them away, have you?
1 1/2 cup (12 fl oz /360 ml) of sugar
1 vanilla powder

Put the whites in a deep dish and warm them up just a little beat. Pour
the sugar and the vanilla powder in and beat them up stiff. The result
should be no different than snow, which also tastes amazing.

When the crust of pastry gets ready, take it out and leave it until it
cools down. Use the time to prepare very quick syrup of 4 cups of water
and 2 cups of sugar – this should suit the average taste. More sugar will make it like Turkish delight. Now that the crust has cooled down, syrup it and smear it with whatever jam you have in the fridge and then with the cream of whites.

We are almost at the end, when you put the cake into the cooker and bake it for not more than 10 minutes, so that the cream gets a little brownish. Experiment with the garnish on top – they say this trains the imagination. This cake is worth your while – make the most of it!

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