The Strawberry Plumcake is a soft, butter-free cake, perfect for starting the day on a light note. The peculiarity of this recipe is the batter made only with egg whites, which gives an almost “cloud-like” texture and a delicate flavor; however, if you prefer a richer touch, you can easily use whole eggs.
Simple and quick to make, the addition of yogurt keeps the crumb moist and makes it beloved by children too. Let’s take advantage of fresh seasonal strawberries to bring an irresistible fragrance to tomorrow’s breakfast!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients — Strawberry Plumcake
- 1 1/3 cups strawberries ("+8 for decoration")
- 2 cups all-purpose flour ("+ 3 tablespoons")
- 5 oz sugar
- 4 egg whites ("Alternatively 2 whole eggs")
- 1/2 cup plain yogurt (natural)
- 1/3 cup sunflower seed oil
- 1 packet baking powder (16 g)
- 1 packet vanillin (vanilla powder)
Tools
- Electric hand mixer
- Mixing bowl
- Plumcake loaf pan
- Parchment paper
- Wooden spoon
- Sieve
- Spoon
- Aluminum foil
- Cooling rack
Preparation — strawberry plumcake
Whip the egg whites to stiff peaks with the sugar for at least 10 to 15 minutes. Once ready, turn off the mixer and add the oil in a thin stream, mixing well, then add the yogurt. Fold the ingredients with a wooden spoon and add the sifted flour and baking powder.
Wash 200 g (about 1 1/3 cups) of strawberries and remove the leaves, then cut them into small pieces. Place them in a bowl, add two tablespoons of flour and mix. Now fold them into the batter; this step will help prevent the strawberries from sinking to the bottom.
Line a loaf pan with parchment paper and pour in the batter. Now wash and halve the strawberries to arrange on top, but first toss them in a little flour and shake off the excess.
Bake in a conventional oven at 356°F for 35 minutes; after that time do the toothpick test in the center of the cake. If the plumcake is not done, lower the oven temperature to 320°F, cover the cake with a sheet of aluminum foil and finish baking for about another 15 minutes.
Always follow your oven’s behavior and perform the toothpick test before removing from the oven. Let it cool in the pan for about an hour, then transfer it to a cooling rack.
Before serving the strawberry plumcake, dust with powdered sugar.
Serve and enjoy!
How to store the plumcake
Store the strawberry plumcake at room temperature for a few days, covered.
If you like plumcakes try this apple and walnut one — it has a unique taste!
