Nutrition Facts
8 servings
8
Recipe for Plum Cake without Baking Powder
Today I propose a new plum cake, simple and delicious. It's a sponge-style cake, super fluffy and light. A simple, easy, quick, and effective recipe, prepared with ingredients that you always have at home. Everyone loves it. Those who do not like plums can substitute them with other fruits or even make it plain.
Ingredients
4 Egg (whites and yolks separated)
100 Sugar
1 vanilla extract
130 Flour
25 Sunflower oil
300 Plum
15 soft butter for the mold
Directions
1
Preheat the oven to 180°C, static heat.
2
Butter the edges of a 24 cm round mold and line the bottom with parchment paper.
3
Prepare the fruit. Wash and dry the plums. Cut them in half, remove the pit, then cut each half into 4 pieces.
4
Prepare the batter. In a bowl, whip the egg whites until stiff peaks form. Gradually add the sugar, mixing a little between each addition to incorporate it. The result should be a dense and glossy meringue that forms a peak.
5
Add the egg yolks and the vanilla extract and blend briefly to incorporate.
6
Add half of the flour, mix briefly on low speed to incorporate. Then do the same with the oil and finish with the remaining flour.
7
Pour the batter into the mould and smooth the surface.
8
Place the pieces of plums on top in a rosette pattern, with the tips facing upward.
9
Bake for 25 minutes or until the surface is golden and a wooden skewer comes out clean.
10
To finish, let cool slightly, then unmold and sprinkle with powdered sugar before serving.
Ingredients
Ingredients
4 Egg (whites and yolks separated)
100 Sugar
1 vanilla extract
130 Flour
25 Sunflower oil
300 Plum
15 soft butter for the mold
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Butter the edges of a 24 cm round mold and line the bottom with parchment paper.
3
Prepare the fruit. Wash and dry the plums. Cut them in half, remove the pit, then cut each half into 4 pieces.
4
Prepare the batter. In a bowl, whip the egg whites until stiff peaks form. Gradually add the sugar, mixing a little between each addition to incorporate it. The result should be a dense and glossy meringue that forms a peak.
5
Add the egg yolks and the vanilla extract and blend briefly to incorporate.
6
Add half of the flour, mix briefly on low speed to incorporate. Then do the same with the oil and finish with the remaining flour.
7
Pour the batter into the mould and smooth the surface.
8
Place the pieces of plums on top in a rosette pattern, with the tips facing upward.
9
Bake for 25 minutes or until the surface is golden and a wooden skewer comes out clean.
10
To finish, let cool slightly, then unmold and sprinkle with powdered sugar before serving.
Notes
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EN