Apple Sponge Cake
Apple Sponge Cake can be served warm for dessert or cold at teatime. The cake has a crispy top with an apple and sultana filling.
Servings: 10 slices
Ingredients
For the apple filling:
- 700 g cooking apples
- 80 g caster sugar, divided
- 75 g sultanas
For the sponge cake:
- 1 lemon
- 150 g butter, at room temperature
- 100 g caster sugar
- 1 large egg
- 225 g self-raising flour
- 2 teaspoons baking powder (10ml)
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Line the base of the baking tin with baking parchment and/or lightly grease the tin with butter
- Peel and core the apples, and slice thinly
- Mix 50g caster sugar with the sultanas
- Zest the lemon
For the Apple Sponge Cake:
- Beat all the cake ingredients together (easiest with a mixer or processor)(Butter, sugar, egg, lemon zest, flour, baking powder). Note that this is a stiff mixture, more like a dough than a batter.
- Spoon half (or slightly more) the sponge mixture into the cake tin and level with a palette knife or the back of a spoon. You will have a thin layer of cake mixture, enough to cover the base of the cake tin
- Evenly cover the mixture with the sliced apples. Sprinkle the sultana/sugar mix over the apples. Press down with your fingers or the back of a spoon to settle the fruit
- Cover with the rest of the sponge mixture. Level the top and sprinkle the remaining 30g caster sugar over. Don't worry if some apple shows through
- Cook for 50-60 minutes, until the cake surface springs back when you touch it lightly with your fingertip or a cocktail stick comes out clean
- Cool in the tin or serve warm with custard or cream for pudding.
Notes
Store for up to a week in an airtight container in the fridge.