Sponge Cake with Plums

This sponge cake with plums is made "backwards": the plums go on the bottom of the pan, then get covered with an airy sponge batter made from three eggs, a cup of sugar and a cup of flour. Thirty minutes at 180 °C, and you've got a fragrant cake with a pleasant tartness. Highly recommended.

Sponge Cake with Plums

A quick, airy cake: plums on the bottom of the pan and a light sponge batter on top. Half an hour in the oven, and it's done.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 400 g plums
• 3 chicken eggs
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• salt pinch
• vanillin pinch

Method

 

1. Wash the plums, remove the pits and cut into wedges or cubes, whichever you prefer. Place them in a pan greased beforehand with fat.
2. Whisk the eggs with the sugar and a pinch of salt into a fluffy foam. Sift in the flour, baking powder and vanillin, and fold everything together gently.
3. Pour the batter over the plums and smooth it out with a spatula.
4. Place the cake in an oven preheated to 180 °C for 30 minutes.
5. Remove the finished cake and let it cool completely. Cut into pieces and serve. Enjoy your meal!
   

Notes

Plums release a lot of juice, so be sure to grease the pan, and let the cake cool completely before slicing.

Tips

• How you cut the plums is up to you: wedges, halves or cubes, the cake turns out equally good.
• Be sure to grease the pan before adding the plums - they release juice and can stick to the bottom.
• Sift the dry ingredients straight into the beaten eggs and fold gently, otherwise the sponge will deflate.
• Let it cool completely: a warm plum cake is too delicate and falls apart when sliced.