Upside-down berry sponge
This fruity family favourite is perfect for warming you up on a chilly winter's day. If the berries listed aren't in season, you can add another fruit of your choice.
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- Brush the sides of a 20cm spring-form cake tin with melted butter, line the base with greaseproof paper, and grease. Flour the tin, shaking off excess.
- Put egg yolks, 75g sugar and orange rind in a large bowl and beat until pale, almost tripled in volume and beaters leave a trail.
- Put the whites in a large bowl. Whisk until stiff but not dry.
- Using a large metal spoon, fold a quarter of the egg white into the yolk and sugar mixture.
- Sift in about 20g flour and the baking powder and fold in gently. Fold in the remaining egg whites and flour, ensuring there are no pockets of flour.
- Put the berries in the bottom of the tin, sprinkle over 1 tbsp sugar and pour in cake mixture.
- Cook in a preheated oven (180ºC/350Fº/gas mark 4) for 30-35 minutes, until springy in the centre and just beginning to shrink away from the sides of the tin.
- Leave to cool for 10 mins, turn out onto a wire rack and gently peel off the greaseproof paper. Serve scattered with extra berries and extra yogurt or custard.
Each portion contains
of your guideline daily amount
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