The Japanese Plumcake, a very tall, fluffy and very delicate cake. It is a very simple dough, just follow well the processing of ingredients and especially the method of cooking is precisely the cooking of this Plumcake that makes it so soft as a ball of absorbent cotton. I liked this plumcake right away, I was fascinated by its method of cooking that is a bain-marie in the oven and as I said, is essential for the success of this wonderful cake. You will be surprised to see how high it becomes without yeast but above all you will be surprised by its enchanting softness. I suggest you try it and I am sure you will be won over from the first bite. Now let’s see together what we need to make the Japanese Plumcake.
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Ingredients
WHAT YOU NEED TO MAKE THE PLUMCAKE
Tools
REQUIRED
Steps
PREPARE THE PLUMCAKE
To make the Japanese Plumcake, first, you must mix in a bowl the oil with the milk along with the flour and form a kind of cream, then add the sugar and finally the egg yolks one at a time with the grated lemon peel. In another bowl, whip the egg whites with the powdered sugar until stiff. To see if the egg whites are well whipped, take a spoonful and turn it upside down if the egg whites do not fall and remain attached to the spoon, then they are ready. Add them to the egg mixture stirring gently from the bottom up being careful not to disassemble them. Pour the mixture into a Plumcake mold lined with parchment paper, put the mold in another pan and add water so you cook the Plumcake in a bain-marie. Bake at 180 degrees for about 60 minutes. Do the toothpick test and adjust with your oven and consider that it will be nice and colorful above and clear below. Remove the cake from the oven and let it cool well before removing it from the mold because it is very delicate. and then dust it with powdered sugar.
Varied doses for servings