Sponge cake with plums
6 servings
80 minutes
Plum sponge cake is a true embodiment of the refined taste of European cuisine. The airy dough, prepared with care and precision, serves as the perfect backdrop for tender, slightly caramelized plums. This dessert combines the lightness of sponge with fruity tartness, creating an ideal balance of flavor. The origins of this cake can be found in traditional European recipes where seasonal fruits played a key role in desserts. It is delightful to serve with a cup of fragrant tea or coffee, and the cream made from butter and vanilla essence adds extra softness and depth of flavor. Almond flakes complete the composition by adding a crunchy texture. Such a cake is perfect for cozy home tea parties as well as festive occasions, highlighting the elegance and warmth put into its preparation.
1
Take the mold; if it is detachable, line the bottom with parchment paper; if silicone, grease it with butter. Do not grease the sides of the mold as the dessert rises during baking and clings to the walls; butter will only hinder this. Optionally, you can line not only the bottom but also the sides with parchment.
- Butter: 130 g
2
We separate the egg whites from the yolks. This must be done very carefully to ensure no yolk gets into the whites, otherwise, the whites won't whip. For the same reason, the bowl for whipping the whites must be clean, dry, and free of any grease.
- Chicken egg: 6 pieces
3
Sift the flour in a separate bowl 2-3 times to enrich it with oxygen, making the sponge cake fluffier. Add vanilla sugar and half of the regular sugar (105 g) to the yolks, and mix with a fork or whisk until it whitens and increases several times.
- Wheat flour: 130 g
- Vanilla sugar: 10 g
- Sugar: 210 g
4
We start whisking the egg whites at low speed, and as soon as they start to foam, we increase the speed to maximum. When the egg whites begin to thicken and leave a trail from the whisk, we gradually add the remaining sugar. We need to whisk the egg whites with sugar to a stiff peak, meaning they shouldn't spill out when the bowl is tilted. We continue whisking until they stay in place when the bowl is turned upside down.
- Chicken egg: 6 pieces
- Sugar: 210 g
5
We mix the yolks again and add a third of the whipped egg whites to them. Carefully mix this mass, sift the flour onto the yolk mixture, and mix everything together. The yolks mixed with flour are added to the egg whites. The dough needs to be mixed carefully, using a spatula in an upward motion to lift the layers. The dough is ready.
- Wheat flour: 130 g
6
Cut each plum into 4 pieces. Pour part of the batter into the prepared form, layer half of the plums, pour more batter, add the remaining plums, and top with batter. The batter should rise about twice.
- Plums: 12 pieces
7
Bake the sponge cake in a preheated oven at 180 degrees for about 30–35 minutes.
8
If the sponge springs back and retains its shape when lightly pressed, it is ready. It's better not to take it out immediately, but to let it sit in the slightly open oven for about 15 minutes. Carefully detach the sponge from the sides of the pan with a small knife, flip it over, and let it cool.
9
Preparing the cream: beat 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 cake is completely cool, spread it with cream and top it with fruits and almond flakes.
- Butter: 130 g
- Powdered sugar: 180 g
- Milk: 3 teaspoons
- Vanilla essence: 1 teaspoon
- Fruits: to taste
- Almond petals: 20 g