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.

Ingredients

Butter, for greasing the tin
3 eggs, separated
75g golden caster sugar, plus 1 tbsp
1 orange for finely grated rind
75g plain flour, sifted
1/2tsp baking powder
250g mixed berries

Method

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.