Dutch Apple Sponge Cake

In Cakes & Bread, Desserts on by


Dutch Apple Sponge CakeThis may not be one of the greatest dishes photographically but when it comes to taste it’s sublime.  Eat a piece warm with some cream and feel the taste of the apple and cinnamon through the light sponge, with a slight crunch from the sugar encrusted topping!

It’s quite delicious, and very easy and simple to cook.  All it needs is about 30 seconds in the microwave to warm up a piece – so it’s very quick to warm through rather than eat cold.

Don’t peel the apples until the very last minute as they turn brown and nasty looking very quickly.

Dutch Apple Sponge Cake
Prep time: 
Total time: 
Serves: 8-10 slices
 
Ingredients
  • 2 eggs
  • 175g caster sugar, plus 15g extra sugar, for sprinkling (caster and/or a mixture of caster and Demerara sugar)
  • ½ tsp vanilla extract
  • 85g butter
  • 75ml (2 ½ fl oz) milk
  • 125g (4 ½ oz) plain flour
  • ½ tsp ground cinnamon
  • 2 ¼ tsp baking powder
  • 2 small (or 1 large) cooking apples
  • 75ml double cream, to serve
Method
  1. Preheat the oven to Gas mark 6.
  2. Line the sides and base of a cake tin with parchment paper. You can use a cake tin measuring 20 cm x 20cm (8 x 8in) or you can use a loaf tin as I have done for this particular cake.
  3. Using an electric whisk, whisk the eggs, 175g caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
  4. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Allow to cool slightly.
  5. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour.
  6. Pour half of the mixture into the prepared tin.
  7. Peel and core the apples and cut into thin slices, then arrange them over the batter.
  8. Pour the remaining batter over the apples and make a smooth surface
  9. Sprinkle over the remaining sugar - adding more if you wish so that you cover nearly all the surface with sugar (I use a mixture of caster and Demerara sugar or just use caster sugar).
  10. Bake in the oven for 10 minutes. Reduce the oven temperature to Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.
  11. Allow to cool in the tin, cut into slices and serve warm with some cream.

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