Plum Sponge Cake Recipe – No Butter Sponge Cake Recipe

Guilt free No Butter Plum Sponge Cake! I am on a spree of trying various version of sponge. The fact that the cake has no butter, no oil really thrills me. Atleast if not cutting down on sugar but cutting down on fats is less guilt for me. I have used fresh plum fruits for this recipe. When plums are dried they are also called as prunes. So this is a lovely Plum Sponge Cake Recipe.

Raw plums have vitamin A, antioxidants, beta-carotene, aids in digestive system and have fiber. So start eating plums they are available everywhere this season i.e. monsoon. I had bought a kilo of plums and decided to make a sponge with them.

Plums add a tangy flavor to the sweet sponge cake. So when you take a bite you get sweet and tangy flavor which is amazing. I cannot eat tangy things directly hence I made cake 😉 You could also check basic chocolate sponge cake recipe here .

The recipe is quite easy and if you haven’t made sponge it’s alright. Just bear few things in mind don’t over mix the batter and don’t over beat the egg whites. Also while folding egg whites fold them gently. If you follow the recipe to the tee you will have a great baked cake.

I have used cream of tartar for this recipe. Now cream of tartar is easily available in stores. If you don’t get them then just skip it. However cream of tartar gives a nice body and texture to the cake. 

I have used plums you could use any fresh fruits like mangoes, pear, cherries any fruit you like. I have further frosted this cake with whipped cream, cocoa powder, chocochips and garnished with fresh cherries. You could eat the sponge the way it is Or make it presentable it’s upto you.

Let’s make Step by step pictures for plum sponge cake:

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.  I don’t have pic for this one.

2. Sift the flour, baking powder, salt and cornflour. Place them aside. Separate the egg yolks and whites. Place the yolks and whites in separate mixing bowls.

3. Beat the egg whites with the cream of tartar on high speed until soft peaks are formed.

4. Now mix yolks with sugar and milk. Beat on a high speed until they are light and fluffy.

5. Fold sifted dry ingredients into batches of three into yolk-sugar mixture. Also add vanilla extract.

6. Lastly fold the beaten egg whites gently into the mixture. Please don’t over-mix it else the result would be stiff cake.

7. Pour half the batter gently over the greased, lined pan. Spread chopped plums over them.

8. Now add rest of the batter over the plums evenly. Tap the pan gently before baking.

9. Bake at 170°C for 30-35 mins Or until skewer comes out clean from the center-bottom of the cake. 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.

10. Meanwhile prepare the whipped cream. Once cake is chilled spread the whipped cream over the cake. Dust some cocoa powder and spread some choco-chips over the cake. Garnish with fresh cherries over the periphery of the cake. Serve this cake warm Or chilled.

Plum sponge cake recipe details listed below:

Plum Sponge Cake

 

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Prep time

12 mins

Cook time

40 mins

Total time

52 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Desserts, Low fat cake

RecipeCuisine: International Cuisine, general cuisine

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

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