Simple Low Sugar Sponge Cake with Plum Topping
I bought one too many plums a week ago so I made some sweetened plum slices in syrup by simmering them in some water and brown sugar. I was going to eat them with plain yoghurt but... that's the product of 4 whole plums, and I do want to finish the eggs whilst they are still fresh, so my experimental bugs got active again. Surely, if I were to use a basic sponge cake recipe (the only one I can remember easily) and mix in the sweetened plum, it should turn out... fine?
Hell yeah, why not, won't hurt trying.
200g softened butter
100g brown sugar (normal amount is 200g but the plum is sweetened and I don't like too sweet a cake)
3 medium eggs
200g plain flour (I don't keep self-raising flour in the house)
1.5 teaspoon baking powder
1 teaspoon vanilla essence
1 tablespoon plain yoghurt
Sweetened plum slices, syrup drained (just enough to cover the top)
- Line a 20-cm (8") springform cake tin with baking parchment. I don't grease the tin as my cake tin is non-stick, and I find it too greasy when I did so in the past. The baking parchment lining is necessary for me because my oven tends to over bake the bottom and the edges of the cake.
- Sift the plain flour with the baking powder, set aside.
- In a mixing bowl, cream together the softened butter and the sugar, then add in the eggs, one at a time and mix well. I find that if I'm using an electrical cake mixer (a hand-held one), when mixing in the eggs, I need to switch to a spoon otherwise the batter tends to get rather curdy and not smooth.
- Stir in the vanilla essence (that's all I got) and the yoghurt, then the flour mixture and blend well.
- Spoon the batter into the cake tin, spread even on the top. Arrange the plum slices over the top.
- Bake in the oven preheated at 190ºC for 35-40 minutes. Insert a skewer into the center of the cake to test, if it comes out clean, it's done.
Doesn't taste bad at all! Obviously we can't finish it all at once so what I like to do is to cut what we can't finish today into even slices and store in the fridge. Whenever I want to have it, I'll just toast it in the oven at 150ºC for about 5-10 minutes and it will taste as lovely.