Recipe/Greengage upside-down cake

Just about any ripe seasonal fruit makes a good upside-down cake. Replace with apples, pears or quinces (in season right now) if you prefer. I like to eat this best when it is still warm from the oven.

8 ripe greengages, split in half, stones removed
11/2tbsp caster sugar

For the sponge

375g/12oz plain flour
2tsp baking powder
1/4tsp salt
75g/3oz unsalted butter (at room temperature)
250g/8oz caster sugar
1tsp vanilla extract
2 eggs, separated
125ml/4fl oz whole milk

Place the halved greengages in a bowl and sprinkle over the sugar. Set aside while you make the sponge batter.

Butter and flour an eight-inch round cake tin and line with parchment paper. Sift the flour, baking powder and salt into a bowl. In a second large bowl, using an electric mixer, beat together the butter and sugar until pale and fluffy.

Stir in the vanilla, then add the egg yolks one at a time, beating well after each addition. Gradually add the dry ingredients from the other bowl, and the milk in stages, alternating between the two and stirring well. In a separate bowl, beat the egg whites until soft peaks have formed, and fold into the mixture.

Preheat the oven to 180C/350F/Gas4. Line the base of the cake tin with halved gages, arranging them cut-side facing up and pour over the batter. Place on the middle shelf of the oven and bake for 50-60 minutes or until the top is golden-brown and the cake pulls away from the side of the pan. Remove and allow to cool for 15 minutes in its tin before inverting on to a plate. Serve in generous slices on its own or with spoonfuls of softly whipped cream.