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How to Make My Favourite Sponge Topping For Fruit
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm round baking tin.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the self-raising flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and spread evenly.
- Arrange your chosen fruit on top of the batter.
- Bake for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
- Let the sponge cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve warm or cold with sweetened whipped cream or custard.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
201g
Fat
80g
Carbs
29g
