The allure of a plum cake with meringue dough is its airy, light, and fresh feel. Every bite promises a moist and succulent, melt-in-your-mouth experience unlike any other. This recipe stands out as it shuns the use of baking powder or other leavening agents, relying solely on the natural prowess of eggs.

A plate of plum cake with meringue dough

Its ingenious use of egg yolks and egg whites creates a perfectly airy and light crumb. The yolks will contribute to the cake batter’s richness, while the egg whites meringue will give the cake its lift.

Relish this cake during this time of year when plums are in abundance. Whether you have a plum tree in your backyard or you buy them from farmers’ markets, there’s no better way to enjoy them than in this delightful cake. With its abundance of fresh and juicy plums, this cake has the perfect balance of sweetness with a hint of tartness.

So, whether you’re a baking aficionado or a novice in the kitchen, this recipe promises a delightful baking experience and a mouthwatering treat that will have you coming back for more.

A plate full of plum cakes with meringue dough

Why you will love this plum cake with meringue dough recipe:

Airy and light dough.
A super moist, melt-in-your-mouth texture.
Refreshing.
Loaded with plums and great for plum season.
Versatile: it can be made with any fruit you have.
It uses both egg whites and egg yolks, so there’s no waste.
Easy to make and only uses one bowl in the process.

An arrangement of plum cakes cut into squares

What is a meringue dough:

This plum cake is made with a meringue dough which is a hybrid between a meringue (egg whites whipped with sugar until stiff and glossy) and a classic cake dough. It has the richness of a traditional sponge batter and the lightness of a meringue.

Will this sponge cake rise without baking powder:

Yes, it will rise just like a normal sponge cake without using leavening agents like baking powder or baking soda. The rise will be created by the fluffy egg whites meringue in the sponge batter.

Embracing the stone fruit splendor:

No plum cake would be complete without the sweet and tart goodness of ripe plums. You have various options to choose from, such as Italian plums, Empress plums, Italian prune plums, European plums, or even larger plums. I use a variety of red plums as they were the ones available to me.

Cut the plums in halves and remove the pits. The fruit’s natural juices will infuse the cake with an exquisite flavor and keep it moist.

Can I replace plums with other fruits:

This is the perfect cake for all seasons. One of the great advantages of this recipe is its versatility. Try it with other stone fruits like cherries, or apricots. Or go for a more interesting option (and a personal favorite) like rhubarb, for a late summer delight. Anything from strawberries to apples, or pears, will make this a delicious cake.

Ingredients needed for the plum cake with meringue dough:

fresh plums (I used the red plums variety, but any other varieties work)
eggs
white caster sugar
coconut oil (or any other neutral flavor oil/fat)
all-purpose flour
vanilla extract (or vanilla essence)
lemon zest from one lemon
a pinch of salt
brown sugar and cinnamon (optional)

How to make the plum cake with meringue dough and no baking powder:

Preheat the oven to 356°F (180°C).
Separate the egg whites from the egg yolks in two separate bowls.

Prepare the meringue:

In a large bowl, whisk the egg whites with a pinch of salt using an electric mixer. Use medium-high speed on your mixer. When they become frothy, add the sugar. Continue whisking until stiff peaks form. This meringue blend is the heart of what gives the cake its airy texture. Don’t stop until the meringue is completely stiff and has a glossy finish.
Add in the egg yolks, lemon zest, and vanilla extract. Blend it in the meringue at medium speed. Stop mixing as soon as the eggs are incorporated. Don’t over-mix.

A photo collage with the process of making a plum cake with meringue dough

Melt and cool off completely your coconut oil or butter (IT NEEDS TO BE COMPLETELY COOLED OFF, OTHERWISE, IT WILL RUIN YOUR MERINGUE BATTER)
Add half of the flour to your meringue batter. And then add the coconut oil. Mix at medium speed just until incorporated. Pour in the rest of the flour. Again, mix at medium speed. Stop mixing as soon as everything is incorporated well.

Slice the plums into halves. If you’ve got larger plums, they might need further division.

Line the bottom of a baking dish with parchment paper. Pour the meringue cake batter into the prepared pan, ensuring an even spread. Place the plum halves on top of the batter. Make sure you speed up this step as the batter starts to deflate if left unbaked for long.

Bake the plum cake:

Place the cake in the upper third of the oven to ensure even baking. Bake for about 35 minutes. Monitor the baking temperature and let it bake until it’s golden brown. The exact time may vary based on oven type and the size of your cake pan.
Once baked, remove the cake from the oven. Let it cool on a wire rack. Loosen the sides of the pan and transfer to a plate.

A tray with a plum cake fresh out of the oven.

Slice and enjoy!

Notes:

Italian prune plums or empress plums are excellent choices for this fresh plum cake recipe. However, European plums, black plums, or even sour plums can be used.
If you fancy a different twist, consider a German apple cake version or explore different versions of plum cake. Some have streusel, while others might be yeast-based cake recipes.
Store the plum cake in an airtight container. It tastes even better the next day!

Pro tips:

You can use room temperature or cold eggs. It really doesn’t matter.
Make sure the oil (or fat) you choose to use is completely cold (warm oil will ruin your batter)
Only stop mixing the meringue when it reaches stiff peaks. If you shake the bowl, the meringue should not move at all. It should cling to the bowl and the mixer attachments and have a glossy smooth finish.
Overmixing can deflate the airiness you’ve worked hard to achieve.
Make sure your oven is properly preheated to ensure an even and proper bake of your cake.
When layering the plums on top of the cake, drop some of the plums from a height to help them sink in the batter. This way you will have the perfect distribution of fruits throughout your cake, and not just on top.

How to serve the plum cake:

Serve it on its own, sprinkled with some brown sugar and cinnamon, or with a scoop of vanilla ice cream.

How to store the meringue plum cake:

This plum cake with meringue dough can be stored on the counter (in a dark and dry place) for up to 3 days or in the fridge for up to 7 days. It is recommended to be stored in an airtight container to maintain its freshness for longer.

More homemade cakes with fruits you might like:

Cherry and blackberry chocolate cheesecake

Brown sugar sponge cake with fresh fruits and cream

I hope you will enjoy every bite of this delicious plum cake. Don’t forget to share this recipe with friends and family!

Easy Plum Cake with Meringue Dough (No Baking Powder)

AndreeaB

This plum cake with meringue dough is airy, light, and refreshing. Every bite promises a moist and succulent, melt-in-your-mouth experience unlike any other. This recipe stands out as it shuns the use of baking powder or other leavening agents, relying solely on the natural prowess of eggs.

5 from 4 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine German-French

Servings servings

Calories 145 kcal

Equipment

1 Baking dish (9'x13')

Ingredients

500 g fresh pitted plums (I used the red plums variety, but any other varieties work) (approx. 3 cups)
8 eggs (cold or room temperature)
200 g sugar (I used unrefined caster sugar) (approx. 1 cup)
50 ml coconut oil (melted) or any other oil or fat (approx. 1/4 cup)
250 g all-purpose flour (approx. 2 cups + 1 tbsp)
1 tsp vanilla extract
lemon zest from one lemon
a pinch of salt (very important for a successful meringue)
brown sugar and cinnamon for dusting on top (optional)