When I was a kid, cakes like this one were on our table very often.
My lovely Mom used to make them.
They were filled with any fruit that was in season. And during the months of winter, Mom would use just about any canned fruit she had on hand.
So, whether you use plums, cherries or any kind of berries to make this sponge cake with fruit, you’ll be amazed by a very nice flavor it has and how surprisingly easy it is to prepare it.
Here’s what we need.
1. First, preheat the oven to 350 °F (175 °C).
2. Separate the eggs placing the yolks in one bowl and the whites in another.
Use larger bowls.
3. Pour the sugar into the egg yolks and beat until thick and pale in color.
Try your best not to eat this all.
Oh my gosh, it’s so good.
Or is it just me?
4. Then add the butter and mix until fluffy.
5. Next, in a small bowl, combine the flour and baking powder. Add it to the egg-yolk mixture. Mix to combine.
6. Then, using a cleaned whisk attachment, whisk the whites…
…until they hold stiff peaks.
7. Add the whites into the egg-yolk batter.
Small lumps of egg whites in the batter are okay.
8. Spray a baking pan with cooking spray and dust it lightly with flour.
9. Scrape the batter into the prepared pan.
I used a 13 x 9-inch (33 x 22 cm) baking pan. This cake will rise a lot, so if you are going for a less tall version, use a larger baking pan.
10. Spread out the batter evenly.
11. Now cut the plums in, halves. Or, if you are using canned plums, drain them.
12. Evenly arrange the halved plums on top of the batter.
13. Bake at 350 °F (175 °C) for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
14. Remove from the oven and let cool.
14. Then dust with a little confectioner’s sugar and cut into squares.
And most importantly, enjoy, dear friends!
(This cake takes about 45 minutes to prepare.)
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That looks delicious. I’m thinking that would also taste lovely with cherries. Love the second last photo- shows the cake texture very well.
Beautiful cake! Looks absolutely delicious.. I’m going to try this out one of these weekends.. and I really love your photography skills. such a visual treat! 🙂
Beautiful cake…will try this one…Love all your photos :)..
I remember eating a dessert very similar to this recipe as a child except it was concocted with cherries instead of plums.
I Love your blog and everything about it. Delish!
– Anthony
http://www.vincentbakery.wordpress.com
I have a bag of frozen blueberries, I wonder if they would spread and discolor the cake? This cake looks so good!
This desert looks so delicious!!!
Your photos are a work of art! 🙂
My God, it looks out of this world! I’m going to try it!
This cake looks so perfect and the plums are so juicy.
I love love LOVE your blog! Keep up the good work!
Very nice blog! Congratulations! and this cake looks fantastic.
THis cake is so gorgeous. I would be so nice to serve to friends with some tea. Thanks for the photo tips as well.
Your cake looks so delicious and eye appealing….wud love to give a try. Photographs are amazing…
Oh, wow! This looks so Zoom Yummy 🙂
Beautiful! And your step-by-step photos make it easier to make. Thanks for sharing! This will frequent our table often.
This cake looks light and moist. The ability to make variations of this cake is great. A nice easy recipe to follow as well, nicely done!
This looks so simple and delicious. I’d love to make this. Is confectioner’s sugar the same as icing sugar? I just wanna double check as I haven’t come across many recipes calling for icing sugar in the batter.
Hi AG! Yes, you can use icing sugar, they are almost the same. 🙂 Petra
hey.. this looks so perfect ….!! will try one of these days…
Can i pour the batter into cupcakes cases??
Hi Suji! I think you can. And I guess you will need to bake it a little longer – just keep checking whether it’s done with a toothpick. Enjoy! 🙂 Petra
I just made this!! So yummy!! I’m thinking I’ll do the mini-cake version this weekend, perhaps with cherries or something smaller!
Thanks!
Hi Zoe! I’m glad you like it! This cake is one of our favorites too and we make it quite often. 🙂 Petra
Hi!!
I just did this cake 1 hour ago and it looks delish! It was even better as a batter!! But there is one thing i would like to ask; i think the eggs that i’ve used were big:/ the taste and smell of the eggs are too obvious to my taste. Can i use 4 eggs instead of 5 in my next try? Would it make a drastic difference in the texture?
Thank you for this great recipe anyways!
Hi Ayten. Yes, just try it, I am sure it will still look and taste lovely.
Can I use vegetable oil instead of butter?
Thank you for this recipe and your amazing photos which look exactly like the plum cake my mum used to make.
thanks thats perfect i will try it i love your website and i wait your new and delicious recpies
thank you so much for this recpie and for writing ingredients in grams. Means a lot!