When there is more fruit than can be gathered in an apron, Slovakia makes Bublanina, a.k.a. Bubbly Cake. Just one secret makes this slightly sweet cake light and fluffy: whipped egg whites. Fruit, sliced, chunked, or left whole, is scattered across the foamy surface and, as the cake puffs up in the oven, it bubbles around the fruit. Some fruit sinks down. Some fruit does not. Once out of the oven, the whole thing is covered with a cloud of powdered sugar, until even the air around it tastes sweet.
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| 11×9 cake |
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When there is more fruit than can be gathered in an apron, Slovakia makes Bublanina, a.k.a. Bubbly Cake. Just one secret makes this slightly sweet cake light and fluffy: whipped egg whites. Fruit, sliced, chunked, or left whole, is scattered across the foamy surface and, as the cake puffs up in the oven, it bubbles around the fruit. Some fruit sinks down. Some fruit does not. Once out of the oven, the whole thing is covered with a cloud of powdered sugar, until even the air around it tastes sweet.
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Ingredients
Wet ingredients
- 1 1/4 cups milk
- 5 eggs , separated
- 1/4 cup vegetable oil
Dry ingredients
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 tsp baking powder
- 1 lemon , zested
- 1 pinch salt
- 2 cups sour cherries – OR –
- blueberries
- powdered sugar , for dusting
Servings: cake
Units:
Instructions
- Since Bublanina is an airy cake, it’s important to have all your prep done ahead of time, so it doesn’t deflate. So … first things first: Preheat oven to 375F degrees. Grease an 11×9 pan. Toss the fruit with a spoonful of flour and set aside.
- DRY INGREDIENTS In a small bowl, whisk together the dry ingredients: flour, powdered sugar, baking powder, lemon zest, and salt.
- WET INGREDIENTS Next, in a large bowl, whisk together wet ingredients (milk, egg yolks, and vegetable oil) until a smooth batter forms.
- EGG WHITES Whip the egg whites in a clean, dry bowl until glossy, stiff peaks form.
- ASSEMBLY Add the dry ingredients to the wet and stir until a smooth batter forms. Using a spatula, fold the egg whites into the batter.. do it in thirds, until the mixture is airy and pour this voluptuous batter into your baking dish and cover randomly with fruit. Be gentle, so as to not overly deflate the cake. Some fruit will sink immediately and that’s okay. In this photo, I only needed 1 3/4 cups fruit.
- Bake for about 30 minutes, or until a toothpick inserted comes out cleanly. Cool, cut into squares, and cover with a snowfall of powdered sugar.