175g caster sugar, plus 15g extra sugar, for sprinkling (caster and/or a mixture of caster and Demerara sugar)
½ tsp vanilla extract
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
Preheat the oven to Gas mark 6.
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.
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).
Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Allow to cool slightly.
Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour.
Pour half of the mixture into the prepared tin.
Peel and core the apples and cut into thin slices, then arrange them over the batter.
Pour the remaining batter over the apples and make a smooth surface
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).
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.
Allow to cool in the tin, cut into slices and serve warm with some cream.
Recipe by Doe's Kitchen at http://doeskitchen.com/dutch-apple-sponge-cake/