Fruit sponge

Fruit sponge

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
500g fresh fruit (such as apricots, peaches, apples or pitted cherries)
110g caster sugar, plus extra to sprinkle
100g butter
2 eggs, beaten
150g self-raising flour

Method

  1. Preheat the oven to 180°C. Grease a 4-cup pie dish.
  2. Slice larger fruit; halve smaller fruit, or leave it whole. Arrange the fruit in the prepared dish. Sprinkle with sugar to taste and add a little water if required.
  3. Cream together the butter and 1/2 cup sugar until light. Add the eggs gradually, beating well between each addition – if there is a sign of curdling, add some of the flour.
  4. Sift the flour and stir lightly into the creamed mixture. Spread the mixture over the fruit.
  5. Bake in the middle of the oven for 35–40 minutes. Serve hot or cold with cream or custard.

Variation

  • Individual fruit sponges

    Use six individual ovenproof dishes and bake as above for about 20 minutes.

Note

  • The sponge may be made with canned fruit if liked. Drain juice from the fruit before arranging in the pie dish.
Tags:
baking
bakery
margaret
fulton
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