Instructions

For the cake:

Preheat the oven to 350°F. Butter two 8 by 2-inch round cake pans and line the bottoms with parchment paper.

Whisk together the eggs, yolks, vanilla, and sour cream in a liquid measuring cup or medium bowl. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, salt, cardamom, and orange zest (if using). Turn the mixer on low and mix until everything is combined. Add the butter while the mixer is still running and continue to mix until the mixture resembles coarse sand. Slowly add half of the wet ingredients and beat until combined. Add the remainder of the wet ingredients, speed up the mixer to medium speed then beat for 20 seconds. Scrape down the sides and bottom of the bowl, with a spatula. Finish the batter by stirring with the spatula a few more times.

Divide the batter between the prepared pans and smooth the top.

Bake for 17 to 22 minutes or until the cakes are golden brown and pulling away from the edges of the pan ever so slightly.

Transfer the pans to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment and let cool completely. Once cool, the cakes can be wrapped in plastic. Well wrapped the cakes will keep in the freezer for one month. OR let’s get frosting!

For the jam:

Combine the plums and the sugar in a medium saucepan. Bring to a simmer and cook for about 15 minutes or until the plums start to break down and the juices look like warm honey.

For the frosting:

Combine the sugar and about 1/4 water in a small saucepan.

Bring the sugar to a boil then cook until 238° (soft ball stage) or until you can blow a sugar bubble through a fork (be careful!)

While the sugar cooks whip the egg whites to soft peaks.

Carefully stream the sugar down the side of the bowl with the machine running on medium speed.

Increase the speed and whip until stiff peaks form and the bowl is no longer hot.

Add the butter, 1 tablespoon at a time. Whip until smooth.It may look like a mess but keep whipping until it comes together.

Add the vanilla extract, coffee (or espresso) and salt.

Pipe a border around the edge of the first cake layer. Fill with the jam. Add the other cake on top then cover the layers in frosting, starting with a thin layer just to cover the crumbs. Refrigerate for 20 minutes or until the frosting is firm. Add another layer of frosting then decorate however you like.

Our first cake was topped with a light layer of salty sprinkles which was completely delicious.