A delicate and fluffy cake with plums and raspberries, made without baking powder. This is one of those cakes that rises thanks to whipped egg whites. It has a sponge-like texture but isn’t dry :). Definitely worth trying!
Ingredients for light plum and raspberry cake:
- 4 large eggs, separated
- 185 g caster sugar (150 g + 35 g)
- 110 g plain flour
- 80 g butter, melted and cooled
- 5 plums
- 150 g raspberries
- icing sugar, for dusting
All ingredients should be at room temperature. Sift the flour and set aside.
In a mixing bowl, beat the egg yolks with 150 g of sugar until pale and fluffy. In a separate bowl, whisk the egg whites until stiff peaks form, adding the remaining 35 g sugar towards the end of whisking. Add one third of the whipped egg whites to the yolk mixture and gently fold in. Add the melted butter and sifted flour, mixing just until combined. Then fold in the remaining egg whites gently until fully incorporated.
Line the base of a 23 cm cake tin with baking parchment. Pour in the batter and level the surface. Stone the plums and place them on top of the cake, cut side facing up (halve or quarter larger ones). Scatter the raspberries between the plums.
Bake at 170°C for about 40 – 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving.
Enjoy!
Based on a recipe from Gourmet Traveller.
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