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Moist Red Plum Cake
A light and airy cake with red plums, perfect for the weekend. The recipe uses oil for an ultra‑moist texture, egg whites beaten to volume, and a hint of plum brandy. Easy to make, it can be enjoyed warm or at room temperature, decorated with a glossy syrup drizzle and a cloud of powdered sugar.
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Critical Success Points
- • Separate whites from yolks without contamination
- • Whisk yolks with sugar until pale
- • Whisk egg whites to stiff peaks with sugar
- • Fold in the whites gently to retain volume
- • Bake at 170 °C for 40 minutes
Safety Warnings
- • Handle the hot oven with care.
- • Hot syrup can cause burns – let it cool slightly before brushing.
- • The alcohol in the brandy evaporates, but avoid any contact with open flames.
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