Strawberry and Sana Cake

INGREDIENTS

· 4 eggs (separated: whites and yolks)
· 150 g sugar (100 g for the batter, 50 g for the strawberries)
· 200 ml sana
· 100 ml oil (or 80 g melted butter)
· 200 g flour
· 1 packet baking powder (10 g)
· 1 teaspoon vanilla extract
· A pinch of salt
· 200 g strawberries, cleaned and diced

PREPARATION METHOD

1. Preheat the oven to 180 °C and line a loaf pan with baking paper or grease it with butter and flour.

2. Place the strawberries with 50 g sugar in a bowl and let them sit for 10–15 minutes to release their juice.

3. Beat the egg whites with a pinch of salt until stiff peaks form.

4. In another bowl, beat the yolks with 100 g sugar until light in color. Gradually add oil, sana, and vanilla, mixing well.

5. Fold in the flour mixed with baking powder, then gently fold in the egg whites with light, upward movements.

6. Pour the batter into the prepared pan, then sprinkle the strawberries on top, without the released juice (to avoid weighing down the batter).

7. Bake for 40–45 minutes, until the toothpick test comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove it onto a rack to cool completely.