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Vanilla Plum Cake

Akum Raj Jamir
Vanilla plum cake with whipped cream frosting is a moist, soft cake with juicy and irresistible plum compote filling which is frosted with whipped cream. The lightness of the whipped cream perfectly compliments the spongy vanilla cake with a fruity flavor from the plum compote filling.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 1 kg

Equipment

  • 1 OTG
  • 2 Mixing bowls
  • 1 Electric Beater
  • Spatula
  • 1 6 inches cake tin
  • 1 240 ml measuring cup set

Ingredients
  

  • 128 grams All purpose flour (1 cup/240 ml cup)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 100 grams Sugar (1/2 cup)
  • 60 ml Oil (1/4 cup)
  • 5 ml Vanilla essence (1 teaspoon)
  • 60 ml Whole milk (1/4 cup)
  • 360 ml Whipping cream/Heavy cream (1 and 1/2 cup)
  • 1/3 cup Plum compote (5 to 6 tablespoon)
  • 1 big Plum slices optional

Instructions
 

PREPARE THE OVEN AND PREPARE CAKE TIN

  • Preheat the oven to 180° C for 10 minutes with both filaments switched on. Line a 6 inches baking pan with parchment paper or simply grease the pan with oil or butter. 

MAKE THE VANILLA CAKE

  • In a mixing bowl add in the eggs, sugar and  vanilla essence. Beat the mixture for about 1 minute until the mixture becomes foamy.
  • Add in oil and milk. Beat them until well combined. ( You can also use a wire whisk or even a spatula works well).
  • Place a sift and add in the flour, baking powder and salt. Sieve them.
  • Gently fold the dry ingredients and the wet ingredients and make a smooth batter.
  • Pour the batter onto the prepared cake pan. Tap the pan to release air bubbles trapped inside. 
  • Bake the cake in a preheated oven @180° C for 30 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from the oven and let it stand for 5-10 minutes. 
  • Unmould the cake and let it cool down completely. Please note the cake needs to be cooled down completely before frosting the cake.
  • Take the cake and cut into desired layers. We have cut it into three layers. If your cake has a dome, cut it off to level it.

MAKE THE WHIPPED  CREAM 

  • In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or has any ice crystals.
  • Take an electric hand beater and start beating the cream at a low speed for about 2 minutes. Your cream will start to thicken but not fluffy or peaks.
  • Increase the speed to medium and continue to beat the cream for about 2 to 3 minutes. Your cream will start forming soft peaks.
  • Increase the speed to high and beat until you get a stiff peak approximately 2 minutes or little more. Your whipped cream is ready to use.
  • If you are not working immediately, cover the whipped cream bowl with cling wrap or a lid and keep it in the refrigerator.

ASSEMBLE THE CAKE

  • Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. 
  • Top some whipped cream and spread them evenly using a palette knife.
  • Now scoop in some plum compote over it and spread it evenly. (Here you can use fresh chopped plum or any fruit crush or compote). Repeat the same with the remaining layers of cake.
  • Crumb coat the cake well with some whipped cream and refrigerate the cake for at least 5 to 10 minutes. 

FROSTING THE CAKE:

  • Take the remaining whipped cream. Take out the cake from the refrigerator. Frost the cake and cover the cake with whipped cream. Smooth the sides and the top using a cake scraper or palette knife.
  • You can also use a zig zag cake scraper to make a design on the sides of the cake.

DECORATING THE CAKE:

  • Take a piping bag and insert a nozzle. I used a large size star nozzle. Scoop the remaining whipped cream in the piping bag. Cut the tip of the piping bag.
  • I have piped small stars all over the cake. You can decorate as per your preferred design.
  • You can decorate further with sprinkles and cake toppers of your choice.
  • That's it! Your decadent and simple vanilla plum cake with whipped cream frosting is ready

Video

Notes

  1. Always start by preheating the oven.
  2. Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
  3. You can use whole wheat flour instead of plain flour (maida)
  4. You can use other fruit crush, spread, compote  instead of plum compote.
  5. You can opt out the plum compote and use chopped fresh plum or other fresh fruits.
  6. Baking time will differ depending upon your oven temperature settings.
  7. The whipping cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.
  8. Chocolate ganache can be used as filling and frosting the cake instead of whipping cream.
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