Crisp Fruit Sponge
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- Ingredients
- ⅔ cup dairy-free margarine
- 1 cup sugar (scant)
- 3 eggs (lightly beaten)
- ½ cup plain Soy yogurt
- 2 ¾ cups self-rising flour
- 6 Plum (pitted & thickly sliced)
- ¼ cup brown sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 20cm x 30cm|8" x 12" baking tin with non-stick baking paper.
2.
Put 100g|3 1/2oz of the margarine in a mixing bowl with the sugar and beat until pale and fluffy.
3.
Whisk in the eggs and yoghurt, then gently fold in 200g|7oz of the flour.
4.
Spoon into the tin, level the surface and arrange the plum slices on top.
5.
Rub the remaining butter into the flour until crumbly and stir in the demerara sugar. Sprinkle over the cake.
6.
Bake for about 40 minutes until golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature.
