Today I have another recipe for you all – fruit sponges. We made an apple sponge and a blackcurrant sponge and this is how we did it!
You will need:
- 12 ounces of butter
- 12 ounces of self-raising flour
- 12 ounces of caster sugar
- 6 eggs
- Fruit of your choice
Preheat the oven to 190°C before weighing out all the ingredients into separate bowls then creaming the butter and sugar together, either using a spoon or a whisk until there are no lumps.
Once you have done this crack all the eggs; making sure to get no shell, leave these to one side whilst you sieve the flour then gradually add both to the creamed mixture. Mix thoroughly. Next add a small amount of vanilla extract before continuing to whisk until you have formed as many air bubbles as possible – these will make your mixture light and airy.
Move onto chopping and peeling the fruit as required. We chose to leave the blackcurrants as they were because they are so small so it just depends what fruit you are using. When happy with the size of the fruit lay it in the dish you will be using, you can do this either randomly or in a pattern.
To stop the apples from browning we poured a small amount of lemon juice over them.
Pour caster sugar over your chosen fruit using your best judgement when it comes to amount; make sure you factor in how sweet or sour the fruit is. We added more to the blackcurrants than the apples because they are less sweet.
Next pour your sponge mixture over the fruit until you have even coverage to the top of the dish.
Cook in the preheated oven until the sponge springs back up when lightly pressed and is a pale golden brown in colour. Once cooked leave to cool then enjoy! If you would like you could flip them upside down before serving so that the fruit is on the top and it becomes a turnover cake.
I highly doubt these two dishes will contain anything after tonight’s dinner! Thanks for reading, see you tomorrow.