Sponge cake with plums
Origin of the recipe
This dish is a modern interpretation of the classic charlotte, popular in Europe and the CIS. Unlike the traditional version, the plum sponge cake is made without bread and is especially fluffy. This baked plum pie is often served as a holiday dessert.
What do you need for cooking?
Ingredients
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Chicken eggs
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Granulated sugar
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Wheat flour
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Baking powder
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Salt
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Powdered sugar
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Butter (soft)
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Plums (pitted)
Kitchen utensils
- Bowl
- shoulder blade
- Sieve
- Whisk or mixer
- Baking mold (silicone)
- Wooden skewer
Step-by-step recipe
Step 1:
Crack the eggs into a bowl, add granulated sugar and a pinch of salt. Beat for 5–7 minutes until light and fluffy.
Step 2:
Sift the wheat flour through a sieve and carefully fold it into the egg mixture a little at a time, alternating with the baking powder. Mix with a spatula using upward movements.
Step 3:
Cut the plums into pieces, removing the pits first. Gently fold the fruit into the dough.
Step 4:
Pour the prepared dough into the pan. Use a pre-greased baking pan (if not silicone).
Step 5:
Bake the pie in the oven at 180°C for about 50 minutes. Check for doneness with a wooden skewer; it should come out clean.
Step 6:
Let the cake cool in the pan for 10-15 minutes, then carefully remove and dust with powdered sugar.
Cooking tips:
For a fluffy sponge cake, use only room temperature chicken eggs.
If you want to make a sponge cake with plums, do not overdo it with the amount of fruit, otherwise the cake may sink.
Serve the baked plum pie warm or chilled—the flavors will develop differently.
To ensure there is enough pie in the oven for everyone, increase the portion by one and a half times.
