BIZCOCHO O TORTA CON FRESAS Y DULCE DE FRESAS 2 RECETAS EN 1 Tierno Delicioso y Fácil te Encantará

A tender and generously filled sponge cake that's a delight to eat and savor, with an exquisite and delicate flavor, perfect for special occasions. It's very easy to make and anyone who tries it will love it. Don't miss this recipe! (Note: The last sentence about a sponge cake and filling appears to be unrelated and possibly from a different source.) INGREDIENTS: 2 cups all-purpose flour = 280g = 14 tablespoons 1 cup sugar = 220g = 12 tablespoons 4 eggs (separated yolks and whites) 1 tablespoon baking powder = 20g 1/2 cup oil = 125ml = 10 tablespoons 1/2 cup milk = 125ml = 10 tablespoons 1 pinch of salt Zest of 1 lemon OPTIONAL: 200g strawberries, finely chopped 22 or 24cm diameter bundt pan, greased and floured STRAWBERRY JAM INGREDIENTS: 500g strawberries (fresh or frozen) 250g sugar = 15 tablespoons = 1/4 kilo Juice of half a lemon = 1 tablespoon PREPARATION: In a saucepan, combine the chopped strawberries with the sugar and lemon juice. Place the saucepan over medium-low heat and stir occasionally. Let it cook for 30 to 40 minutes, until it reaches a thick, jam-like consistency. CAKE PREPARATION: Preheat the oven to 170°C (325°F). Sift the flour and mix with the baking powder and salt; set aside. Beat the egg whites until stiff peaks form; set aside. In another bowl, beat the egg yolks with the sugar. Add the oil, milk, lemon zest, and a pinch of salt; beat for 1 minute until well combined. Gently fold the beaten egg whites into the mixture, a little at a time, until you have a smooth batter. Add the chopped strawberries and fold them in. Place the batter in the pan and bake at 170°C for 45 to 60 minutes, depending on your oven, or until a toothpick inserted into the center comes out clean. Remove from the oven. Once cooled, unmold and decorate as desired.