Name: Gluten-free plum sponge cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 cake
Ingredients: 400 g Ripe but firm plums; 5 pcs Small eggs; 100 g Sugar; 120 g Schär Mix B Bread flour; 15 g Tapioca starch; 5 g Xanthan gum (optional); 50 g Unsalted butter; Butter for greasing the parchment, as needed; 1 pinch Salt; Vanillin, as needed

Round upside-down plum cake with one slice showing the pale crumb

Recipes

Everyday cake

A tender butter sponge topped with juicy plum wedges and a gentle tartness.

Tested

Active time: 30 min
Yield: 1 cake
Difficulty: Medium

Total time: 1 hour

Flour: Schär Mix B Bread + tapioca starch

Print / PDF

Ingredients

Ripe but firm plums
400 g
Small eggs
5 pcs
Sugar
100 g5 tbsp
Schär Mix B Bread flour
120 g6 tbsp
Tapioca starch
15 g1 tbsp
Xanthan gum (optional)
5 g1 tsp
Unsalted butter
50 g
Butter for greasing the parchment
As needed
Salt
1 pinch
Vanillin
As needed

Method

Cook step by step

Cook Mode shows one step at a time, with ingredients and timers close at hand.

01
Prepare the pan and plums
Preheat the oven to 200°C. Line the pan with parchment and lightly butter the paper. Stone the plums, cut into wedges and pat away excess juice. Arrange in one layer with a cut surface against the paper.
02
Whip the whites and yolks separately
Separate the eggs. Beat the yolks with 2 tablespoons of the sugar until pale. In a clean, dry bowl, whip the whites, gradually adding the remaining sugar. Gently fold the yolks into the whites.
CheckpointThe whites hold their shape; the combined mixture remains airy.
03
Fold in the dry ingredients
TipFirst, thoroughly mix the flour, tapioca starch, salt and vanillin, adding xanthan gum if using.
Fold the dry mixture into the egg mixture in several additions, lifting the batter from the bottom with a spatula.
CheckpointNo dry pockets remain; the batter is still airy.
04
Fold in the butter
TipMelt the butter before whipping the eggs so it has time to cool.
Melt 50 g butter and let it cool until just warm. Mix 3–4 spoonfuls of batter into the butter until smooth. Return this mixture to the main bowl and gently fold together.
CheckpointThe butter is fully incorporated, with no oily streaks.
05
Cover the plums with batter
Spoon the batter over the plums in several places, then gently level it without moving the fruit. Put the pan straight into the preheated oven.
06
200°C · 30 min
Bake the cake
TipIf the top browns before the centre is baked, cover loosely with foil and continue until done.
Bake at 200°C for about 30 minutes. To check, insert a skewer into the sponge, avoiding the fruit.
CheckpointThe top is golden, the centre springs back gently and the skewer has no raw batter.
07
Invert and cool
Remove the cake from the oven and loosen the edges. Wearing oven mitts, cover the pan with a larger flat platter and turn both over together. Lift off the pan and carefully peel away the parchment. Let the cake cool before slicing.