ooey gooey

Today was around 90 degrees -- prematurely hot for late April, but a perfect excuse for a summery dessert. We had family over this afternoon, and to top off a great meal (homemade grilled focaccia with goat cheese, capers, and roasted red peppers; a salad of roasted fennel, white beans, couscous, cured olives, and avocado; blanched asparagus with orange butter; and grilled lamb for the meat eaters), I made sponge cake and filled it with sweetened peaches and plums and fresh whipped cream.

The cake came out great, and the recipe was an easy one. I substituted flour + cornstarch for cake flour, which worked fine. Here's the recipe.

And here's what's left of the cake (but not for long):