Light Sponge Loaf with Plums
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
6
- For the cake
- 8 large egg whites
- ⅔ cup caster sugar
- ¼ tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup powdered sugar
- For the icing
- 1 cup powdered sugar
- 1 Tbsp lemon juice
Preparation
Kitchen utensils
1 Egg piercer, 1 Paper towel, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Peeler, 1 große Skillet, 1 Wooden spoon, 1 Plate, 1 Fine grater, 1 Citrus juicer, 1 große Bowl, 1 Salad server, 1 Whisk, 1 Egg slicer, 1 Tablespoon
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Have ready an ungreased 25cm|10" non-stick tube tin.
2.
Whisk the egg whites in a mixing bowl until frothy. Add the caster sugar, salt, cream of tartar and vanilla and continue whisking until the mixture forms stiff peaks.
3.
Sift in the flour and icing sugar and fold in very gently until well blended.
4.
Spoon the mixture into the tin, making sure there are no air pockets. Bake for about 35 minutes, until well risen, golden brown and springy to the touch.
5.
Invert the cake, still in the tin, onto a wire rack and leave to cool completely, upside down. When it is cold, invert the cake onto a plate.
6.
For the icing: sift the icing sugar into a bowl and beat in just enough lemon juice to make a smooth, thick icing. Spoon over the top of the cake, allowing it to run down the sides and leave to set.
7.
For the spiced plums: melt the butter in a pan and add the sugar and wine. Heat gently until the butter and sugar have melted, then add the plums and spices. Cook gently until the plums are just tender.
8.
Cut the cake into slices and arrange on a serving plate with the plums and their juices.
