A light and delicate plum cake, perfect for making the most of plums when they’re in season. Whipped egg whites give the sponge a wonderfully airy texture, making this an ideal late-summer bake.
Ingredients for the plum cake:
- 140 g unsalted butter, softened
- 150 g caster sugar
- 1 tsp vanilla extract
- 4 large eggs, separated
- 200 g plain flour
- 1½ tsp baking powder
- 90 g soured cream
- 600–700 g plums, halved and stoned
- icing sugar, for dusting
All ingredients should be at room temperature.
Line a 22 × 33 cm baking tin with baking paper.
Beat the butter and sugar together until pale and fluffy. Add the vanilla extract, then beat in the egg yolks one at a time, mixing well after each addition. Stir in the soured cream. Sift over the flour and baking powder, then fold gently with a spatula until just combined. In a separate clean bowl, whisk the egg whites to soft peaks. Carefully fold them into the batter, keeping as much air in the mixture as possible.
Spoon the batter into the prepared tin and level the surface. Arrange the plums on top, cut side up, placing them close together.
Bake the plum cake at 160–170°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then transfer to a serving plate. Dust lightly with icing sugar before serving.
Enjoy!
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