Plum sponge cake is ideal as an indulgent dessert or for afternoon tea. Juicy plums, cream and almonds on a soft sponge cake.
Cut 1 of the plums into small pieces and dust the pieces with some flour. Using a metal spoon, fold the floured pieces of plum through the cake batter.
Remove cake from the oven and from its tin. Turn it upside down onto a wire rack to cool. Remove greaseproof paper.
To assemble the cake, transfer the cake (bottom-side up) to a serving plate or cake stand. Top with whipped cream, fresh plum quarters and almonds. Garnish with freshly grated lemon zest.
Cake tin - I use a 22cm diameter round, non-stick cake tin but you could use two smaller round cake tins if you like.
Mixer - if you have one, you could use an electric stand mixer instead of an electric hand mixer.
Lemon - alternatively, you could use orange if you don’t have a lemon.
Plums - if plums aren’t available, you can use any other stone fruit such as nectarines, peaches or apricots.
Cream - you can use store-bought, thick custard or crème fraîche instead of cream if you prefer.
Cake - if you don’t have time to make the cake, you could buy readymade sponge cake and decorate it with cream, fresh plums, almonds & lemon zest.