Ingredients
– About 6 cups of fresh fruit of your choice (a mix of berries such as strawberries, raspberries, blackberries, blueberries, plus whatever inspires you at the moment: peaches, pineapple, pears, rhubarb, plums). Personally, I always prioritize strawberries mixed with one or two other varieties of fruit.
– 1/2 cup melted butter or canola oil
– 1 1/3 cups sugar, divided
– 1 egg
– 1 tsp vanilla extract
– 1/2 tsp salt
– 3/4 cup water and milk (50/50)
– 1 2/3 cups flour
– 3 tsp baking powder
Preparation
1. Place the fruit at the bottom of a 9in x 13in Pyrex dish.
2. Sprinkle 1/3 cup of sugar over the fruit (the sweeter the fruit, the more sugar you should add) and reserve the other cup of sugar for the sponge cake.
3. Mix the remaining dry ingredients together and the remaining liquid ingredients separately, then mix the two mixtures together with a fork.
4. Spread the sponge cake over the fruit and bake at 350°F for 30 to 45 minutes (or sometimes longer if your fruit is frozen), or until golden brown and a toothpick comes out clean.
Note: Don’t hesitate to add LOTS of fruit; that’s the secret to the recipe’s success. However, this recipe makes about ten servings. If you’d like to halve the recipe, you can do so while keeping the whole egg in the recipe. You can also create a pretty and personalized presentation in small ramekins.
And… Enjoy your meal!