Gluten-free plum sponge cake

Ingredients

Method

1. 1

   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.

2. 2

   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.

3. 3

   Fold in the dry ingredients

   Fold the dry mixture into the egg mixture in several additions, lifting the batter from the bottom with a spatula.

4. 4

   Fold in the butter

   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.

5. 5

   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.

6. 6

   200°C · 30 min

   Bake the cake

   Bake at 200°C for about 30 minutes. To check, insert a skewer into the sponge, avoiding the fruit.

7. 7

   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.