Ingredients
Makes: 1 cake
- 200g butter, divided
- 200g caster sugar, divided
- sprinkle of lemon juice
- 4 eggs, separated
- 2 teaspoons baking powder
- 250g plain flour
- 1 teaspoon vanilla extract
- Fruit of choice (peeled & halved)
Method
Prep:20min ›
Cook:45min ›
Ready in:1hr5min
- Melt 100g of butter with 100g of sugar in a large ovenproof frying pan.
- Add lemon juice so sugar doesn't crystalise but caramelise.
- In a bowl, beat the remaining ingredients, except for the egg whites.
- In a seperate bowl, whip egg whites then fold into the other mixture.
- Cut fruit in half and place face down in the sugar/butter mixture in the frying pan.
- Dollop sticky cake mixture over fruit. Don't press down too much - it will gradually settle.
- Place in oven for 45 minutes at 180 C / Gas 4. Once removed and cooled a little, flip onto a plate!
Tip
Use enough fruit to cover the "top" of the cake, depending on which fruit you decide to use.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
0
I was a little concerned when making this cake as the cake mixture was really quite dry, however it turned out tastey. The cake is heavier than a normal sponge cake but I guess the juice from the fruit and the liquid of the butter/sugar mixture have added to the moisture. It's lovely with ice cream. - 01 Sep 2013
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