Strawberry Jam Almond Traybake with Egg White Topping
A British-style traybake that combines a buttery almond-enriched base with a layer of strawberry jam and a cloud-like meringue-almond topping. The contrast between the dense, crumbly base and the light, airy egg white layer makes this cake special. Golden, toasted flaked almonds add textural interest and subtle nuttiness that complements the strawberry sweetness. This is an excellent dessert for bakers of all levels—the assembly is straightforward and forgiving. Serve it warm or at room temperature for afternoon tea, dessert after a light meal, or as part of a bake sale or picnic spread. This version distinguishes itself through the separation of eggs, whisking whites to soft peaks for a soufflé-like topping that rises impressively during baking, enhancing it beyond a simple jam cake.
Ingredients
Instructions
- 1
Grease and line the base and sides of a rectangular baking tin with baking paper.
- 2
Preheat the oven to 350°F (fan 325°F, gas 4).
- 3
Place the flour, butter, sugar, egg yolks and milk in a food processor and process until the mixture resembles breadcrumbs, adding more milk if dry. Alternatively, rub butter into flour by hand, stir in sugar, then mix in yolks and milk.
- 4
Tip the mixture into the tin and press down into an even, compact layer using damp hands.
- 5
Spread the jam evenly over the base layer.
- 6
In a clean bowl, whisk the egg whites until soft peaks form.
- 7
Fold in the remaining sugar and ground almonds.
- 8
Spread the meringue-almond mixture over the jam, scatter with flaked almonds, and bake for 30 minutes until risen and golden.
- 9
Cool in the tin, then cut into slices.
Tips
Damp hands prevent sticking when pressing the base into the tin. Work quickly and press firmly to create an even, compact layer that won't crumble when the jam is spread on top.
Ensure the bowl for whisking egg whites is completely clean and grease-free; even a trace of egg yolk or butter will prevent the whites from reaching full volume. A copper bowl is ideal if available.
Don't worry if the meringue-almond topping looks thin before baking; it rises significantly in the oven due to the whisked egg whites, creating that characteristic cloud-like texture.
Good to Know
Cover and keep in an airtight container at room temperature for up to 2 days. Store in the fridge for up to 4 days.
Prepare the base layer and spread jam up to 4 hours ahead. Whisk and fold the egg white topping just before baking.
Serve at room temperature or slightly warm with tea, coffee, or a dollop of clotted cream and fresh strawberries.
Common Mistakes
Do not skip damp hands when pressing the base layer to avoid a crumbly, uneven foundation that may break apart when jam is spread.
Do not introduce any grease or egg yolk to the egg white bowl to avoid preventing the whites from reaching full volume and creating a flat topping.
Substitutions
Dairy-Free Swaps
General Alternatives
3
FAQ
Can I make this traybake ahead of time?
Yes. Prepare the base layer and jam layer up to 4 hours in advance and cover. Make the meringue topping only just before baking, as whisked egg whites deflate over time. Once baked and cooled, store covered at room temperature for 2 days or refrigerated for up to 4 days.
What if I don't have ground almonds?
Substitute ground hazelnuts, ground pistachios, or finely ground walnuts at the same ratio. You can also skip the ground almonds entirely and simply top the jam with the whisked egg whites and extra flaked almonds, though you'll lose some almond flavor in the topping.
Can I freeze the baked traybake?
Yes. Cool completely, wrap individually or as a whole in foil, and freeze for up to 3 months. Thaw at room temperature for 2-3 hours, or warm gently in a 160C oven for 10-15 minutes. The meringue topping may soften slightly upon thawing.