Sponge Cake with Plums
Baking and Desserts | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
You can use any fruits for decoration; I had grapes and plums in the fridge — improvisation is always welcome.
Ingredients
- Farm fresh eggs - 6 pieces
- Wheat Flour - 4.6 oz
- Sugar - 7.4 oz
- Vanilla salt - 0.4 oz
- Plums - 12 pieces
- Milk - 3 teaspoons
- Vinegar essence - 1 teaspoon
- Powdered Sugar - 6.3 oz
- Butter - 4.6 oz
- Grapefruits - to taste
- Chopped almonds - 0.7 oz
Step by Step guide
Step 1
Take a baking pan; if it's a springform, line the bottom with parchment paper. If it's silicone, grease it with butter. There's no need to grease the sides, as the dessert will rise during baking, clinging to the walls of the pan, and the butter will only hinder this. Optionally, you can line not only the bottom but also the sides with parchment.
Step 2
Crack the eggs and separate the whites from the yolks. Do this very carefully to ensure not a drop of yolk gets into the whites; otherwise, the whites won't whip. For the same reason, the bowl in which we will whip the whites must be clean, dry, and free of any grease.
Step 3
Sift the flour into a separate bowl, preferably 2–3 times, so it gets aerated and the sponge will be fluffier. Add the vanilla sugar and half of the regular sugar (105 g) to the yolks, and whisk the mixture with a fork or whisk until it turns pale and increases in volume several times.
Step 4
Start whipping the egg whites at low speed; as soon as they begin to foam, increase the speed to maximum. When the whites start to thicken and leave a trail from the whisk, gradually add the remaining sugar. Whip the whites with the sugar until stiff peaks form, meaning that when you tilt the bowl, the whites should not pour out. Continue whipping until, when you turn the bowl upside down, they stay in place.
Step 5
Mix the yolks again and add a third of the whipped whites to them. Gently fold this mixture, sift the flour over the yolk mixture, and mix everything together. Carefully fold the yolk and flour mixture into the whites. The batter should be gently mixed with a spatula in an upward motion, as if lifting the layers. The batter is ready.
Step 6
Cut each plum into 4 pieces. Pour part of the batter into the prepared pan, arrange half of the plums in one layer, pour more batter, arrange the remaining plums, and top with the rest of the batter. The batter should rise about twice.
Step 7
Bake the sponge in a preheated oven at 356°F for about 30–35 minutes.
Step 8
If the sponge springs back when gently pressed and retains its shape, it is ready. It's better not to remove it immediately; let it sit in the slightly open oven for about 15 minutes. Carefully detach the sponge from the sides of the pan using a small knife, turn it out, and let it cool.
Step 9
To prepare the cream: whip the butter with a wooden spoon or mixer until fluffy, gradually mix in the sifted powdered sugar, milk, and vanilla essence, and whip until smooth. Once the sponge is completely cool, spread the cream over it, and you can decorate the top with fruits and almond flakes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.