Light and airy fruit sponge cakes, great for cooking with the kids. This recipe makes approximately 20 cakes.
Preheat oven to 190°C / 375°F / Gas Mark 5.
Lay out approximately 20 cake or muffin cases on a bun tray.
Cream the butter and sugar together with an electric mixer or by hand in a large bowl, until light and fluffy and all sugar has been combined.
Add the eggs a little at a time until completely combined.
Add a little of the sifted flour at a time, ensuring that it is all combined before adding more.
Stir in the fruit and mix thoroughly to ensure that the fruit is evenly distributed throughout the cake mixture.
Once all the flour has been incorporated, the mixture should be of a “dropping” consistency (i.e. the mixture should drop easily off of a metal spoon). If the mixture is still a little thick, add a touch of milk until the right consistency is achieved.
Divide the mixture evenly between the cake cases.
Bake in the middle of the preheated oven for approximately 20 minutes until lightly golden, or until a skewer comes out of the middle of the cakes clean and not sticky.
Allow to cool on a wire rack.