Plum Sponge Cake
Recipe type: Desserts, Low fat cake
RecipeCuisine: International Cuisine, general cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 4 eggs (yolks and whites separated)
  • 2 tbsp milk
  • 8 t0 10 fresh plums de-seeded and chopped coarsely
  • 275 gms flour
  • 225 gms granulated sugar / sugar ( i used organic sugar)
  • 1 tbsp corn flour
  • 1 t/s salt
  • 1 t/s baking powder
  • 1 tbsp cream of tartar
  • 1 tbsp vanilla extract Or essence
  • For frosting:
  • 3 tbsp whipped cream
  • some cocoa powder
  • some chocochips
  • some cherries
How to make the recipe?
  1. Preheat oven at 170°C exactly ten minutes before baking. Grease a round pan with parchment Or butter paper at the bottom. I have used spring-form pan.
  2. Sift the flour, baking powder, salt and cornflour. Place them aside.
  3. Separate the egg yolks and whites. Place the yolks and whites in separate mixing bowls.
  4. Beat the egg whites with the cream of tartar on high speed until soft peaks are formed.
  5. Now mix yolks with sugar and milk. Beat on a high speed until they are light and fluffy.
  6. Fold sifted dry ingredients into batches of three into yolk-sugar mixture. Also add vanilla extract.
  7. Lastly fold the beaten egg whites gently into the mixture. Please don’t over-mix it else the result would be stiff cake.
  8. Pour half the batter gently over the greased, lined pan. Spread chopped plums over them. Now add rest of the batter over the plums evenly. Tap the pan gently before baking.
  9. Bake at 170°C for 35-40 mins Or until skewer comes out clean from the
  10. center-bottom of the cake.
  11. Allow the cake to cool down for 5-7 mins. Gently unmould the cake remove the parchment paper. Dust some icing sugar over the cake.
  12. Meanwhile prepare the whipped cream. Once cake is chilled spread the whipped cream over the cake. Dust some cocoa powder and spread some chocochips over the cake. Garnish with fresh cherries over the sides of the cake.
  13. Serve this cake warm Or chilled.
Notes
1. If cream of tartar isn't available then skip it.
2. Don't over beat the egg whites and the cake batter.
3. You could use any fruit of your choice.
4. Also while folding egg whites fold them gently.
5. Calories calculated per serving and frosting is not included. The cake is low in saturated fats, low in sodium and rich in vitamin C.
Nutrition Information
Serving size: 12-14 servings Calories: 9355 Fat: 18.4 g Carbohydrates: 2265.4 g Sugar: 1130.2 g Sodium: 420 mg Fiber: 226.3 g Protein: 23.7 g Cholesterol: 657 mg
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/plum-sponge-cake-no-butter-sponge-cake/