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Week 4 : Friday 17th August
- SKILL: Classic Victoria Sponge
- RECIPE: Plum Upsidedown Cake
Upside-down plum cake
softened butter (175g)
caster sugar (175g)
self-raising flour (175g)
drop of vanilla extract
3 ripe plums
preheat the oven to 180°C.
cut the plums in half and remove the stones.
mix the butter and sugar in a mixer with the beater attachment on a quick speed until pale.
crack in the eggs one at a time, adding a tablespoon of flour with each egg.
fold in the remaining flour slowly until it is combined.
line a round 18cm cake tin with baking paper.
arrange the plums on the bottom of the cake tin, skin facing down and pour the sponge mix on top.
smooth over the top and wipe the edges clean.
cook for approximately 30 minutes so that the sponge is cooked, risen and golden. Test with a knife and it should come out clean.
leave to cool on a cooling rack and then serve a wedge with pouring cream.
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