Plum sponge

    45 min

    A sweet and light sponge cake dotted with plums to add some juicy bites. The plums can be replaced by apricots or small peaches and it can be eaten hot or cold. Depending how much you want to eat then this should serve about 4 to 6 people.


    London, England, UK
    27 people made this

    Serves: 4 

    • 180g softened butter
    • 160g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 225g plain flour
    • 1 pinch baking powder
    • 1 pinch salt
    • 10 plums (or similar fruit), halved and stones removed

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cream the butter and sugar together, add the eggs one at a time beating after each one. Add the vanilla and almond extracts.
    2. Sift the flour, baking powder and salt and fold into the butter mixture.
    3. Spoon cake mixture into a buttered tin. It's best to use something that's quite shallow with a large surface area as you then need to place the halved, stoned fruit on the top ensuring there is space between the fruit for the sponge to rise.
    4. Bake in the middle of a preheated 180 C / Gas 4 oven for about 30 minutes or until the sponge is cooked. The fruit should just be releasing its juices.


    This is a good way to use up some old fruit, though the recipe is using plums, most soft, tart fruit can be used, I think strawberries would be a great substitution fruit.

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    Reviews in English (2)


    The cake was beautiful.. Took slightly longer to cook than recipe. Sadly my plums started to go off before all slices gone. Perhaps it should be stored in the fridge?  -  03 Sep 2010


    What heat is the oven for this cake? If there was a temperature then Im sure the cake would be so good.  -  24 Jan 2012