Ginger, cinnamon and plum sponge cake

Name: Ginger, cinnamon and plum sponge cake
Ingredients: 3 eggs; 1/8 teaspoon salt; 3 tablespoons sugar; 2 tablespoons oil; 1/8 teaspoon ground ginger; 1/8 teaspoon cinnamon; 3 tablespoons flour; 1/8 teaspoon Dr. Oetker baking powder with saffron; 3 plums; 20 g cranberries; 3 candied apricots

Dessert - Ginger, cinnamon and plum sponge cake by Romanita G. - Recipia

Ginger, cinnamon and plum sponge cake: the fruit bakes on top of the batter, which stays soft after 30-35 minutes in the oven. The crumb is light and airy, with cranberries and apricots among the fruit; I slice it thinly once it has cooled. Prep: 15 minutes. Cook: 30-35 minutes. Total time: 45-50 minutes. Serves: 6. About 140 kcal and 4 g protein per serving.

Ingredients

3 eggs
1/8 teaspoon salt
3 tablespoons sugar
2 tablespoons oil
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
3 tablespoons flour
1/8 teaspoon Dr. Oetker baking powder with saffron
3 plums
20 g cranberries
3 candied apricots

Preparation

1. Preheat the oven to 180°C. Separate the egg whites from the yolks. 2. Beat the egg whites with the salt until stiff. Add the sugar and beat until the foam is glossy. 3. Whisk the yolks with the oil, then fold them into the foam. Add the ginger and cinnamon. 4. Mix the flour with the baking powder and gently fold them in at the end. 5. Pour the batter into a silicone loaf pan. Arrange the sliced plums, cranberries and chopped candied apricots on top. Bake for 30-35 minutes, until the sponge cake is golden and the batter in the middle has set.

Notes

Firm plums stay on the surface better; very soft ones release more juice and can make the batter around them soggy. You can replace the candied apricots with 30 g of raisins. A silicone loaf pan makes a taller sponge cake than a wide pan, and the baking time may vary if you use a shallow pan. Don’t rush the egg whites: beat them until the foam is glossy before adding the sugar. It contains eggs and gluten; I serve it with black tea and keep the slices covered in the fridge for up to 3 days.