Black Plum Cake with Black Plum Filling

Preheat the oven to 180oC (medium)

Grease a 20 cm x 30 cm baking dish with butter. Reserve

In an electric mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Gradually add the flour and salt, beating continuously until a smooth batter forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (approximately 5 minutes)

Remove from the mixer

Sift the flour and salt over the mixture

With a spatula, mix delicately until uniform

Transfer to the reserved baking dish

Bake in the preheated oven until the edges start to separate (approximately 20 minutes)

Let cool for about 10 minutes

Place a clean cloth on a flat surface and dust with black plum jam

With a spatula, gently release the sides and bottom of the cake

Unmold onto the cloth

Prepare the filling: while the cake is baking, drain the black plum syrup and remove any sediment

In a processor, beat the black plums and Port wine until smooth (approximately 2 minutes)

Spread the filling over the cake

With the help of the cloth, roll the cake in the lengthwise direction

Transfer to a serving dish and serve immediately

175 calories per slice