Any selection of autumn fruit can be used in this recipe - pears, feijoa and late-season plums and peaches. There is no raising agent in this recipe, so it relies on the air trapped in the beaten egg and sugar. Careful mixing is required or the sponge can collapse in the oven, though that's not exactly a bad thing with this dessert, so you can't really go wrong. However, if you don't have a stand mixer or electric beaters then whisk the eggs and sugar together by hand for several minutes until foaming and add 1 teaspoon baking powder to the mix or it won't rise.
Recipe & text copyright Nicola Galloway Homegrown Kitchen