3 (60 gm) eggs, separated 175 gm caster sugar 175 gm butter, melted and cooled 175 gm self-raising flour 275 gm small stoned halved plums 1/2 teaspoon vanilla essenceNote that for best results the eggs should weigh the same as each of the sugar, butter and flour. Do not overheat the butter otherwise it may separate. Apricots could be used instead of plums. Preheat oven to 190°C. Line the base of an 18 by 26 cm. roasting tin with greaseproof paper.
Beat the castor sugar and butter together until light and fluffy. Add vanilla essence and gradually beat in one egg yolk at a time. If it curdles, add a little flour. Whisk the egg whites until stiff and gradually fold into the creamed mixture alternately with the flour. Spoon into the prepared tin, level the surface and arrange the plums over the top.
Bake for about 40 - 45 minutes until risen and golden and no mark is left when you press it lightly with your fingertips. Allow to cool slightly before removing from the tin. Turn out onto a cooling rack if serving cold. Sprinkle with icing sugar.