Apple Sponge Cake
This recipe was inspired by an old family pudding, or dessert as it's known in Australia. My father made Apple Sponge Cake when I was a child, he stewed apple and topped it with a sponge cake. Occasionally sultanas were added, he added sultanas to most things!
Whilst stewing apples for Lulu many years ago, it reminded me of my fathers stewed apples. I made up a small Victoria Sponge cake, topped the stewed apple in some ramekins and the rest is history... Although my recipe is different, the nostalgia is still the same...
I like to use granny smith apples. The tartness of the granny smith apples, is offset by the deliciously light sweet and buttery crumb of the Victoria sponge. Drizzled with double cream or a scoop of vanillas ice cream, the pudding is simply delightful. It's a wonderful bake for an afternoon tea, BBQ or as a pudding after a family meal. I also like taking this pudding to friends.
The kids love making this pudding. Lulu & Seb peel the apples and make the Victoria Sponge batter. They use a wooden spoon and bowl, so I watch from a distance (you could use a hand mixer or a stand mixer if you wanted to - mixing the cake batter by hand, also ensures its ready once the apple is stewed so the cake batter is not sitting idle).
By the time the apple is stewed, the sponge batter is ready. Spoonfuls of the cake batter are placed over the stewed apple, the kids smooth it out then it's baked and enjoyed by all!
The simple things in life are often the most memorable...
Gluten Free Apple Sponge Cake? Simply substitute the flour with a Gluten Free Self raising Flour blend - I use Doves Farm in the UK. The remaining ingredients and method are exactly the same – it tastes just as good. Most people would not know it was gluten free.
Preparation time 25 minutes Cooking Time 28-30 minutes Serves 6-8 slices. My Baking Dish Le Creuset 22cm Casesrole Dish
Stewed Apple Ingredients
7-8 granny smith apples (small to medium)
1 tablespoon golden caster sugar
3/4 cup - 1 cup of water
click here for demonstration
Sponge Ingredients
2 medium free range eggs weighed in shell (115g)
115g golden caster sugar
115g unsalted butter (room temperature)
115g selfraising flour
1 tablespoon of whole milk
Method
1. Preheat oven to 180°C/ 350F. Gather and weigh out the ingredients.
2. Wash and dry the apples. Twist the apple stalk to remove, then peel 1/2 your apples. Cut the apple into quarters, remove the core with a knife and slice the apples into 2-3 mm slices. This will help reduce the cooking time.
3. Pour the water into your casserole dish or frying pan. Once the apple is sliced immediately place the apple in the water to prevent it discoloring. Then repeat the process with the remaining apples. When you are 3/4's through cutting the apples turn the hot plate on to start heating your casserole dish.
4. Sprinkle the sliced apple with the tablespoon of golden caster sugar (you can also use honey should you wish). Place the lid on the casserole dish. Once you hear the pan starting to boil and steam reduce the heat to medium. Keep an eye on the pan, you do not wish the water to dry out or you will burn the apples, also do not add to much water or it will dilute the flavour of the apple. Stir occasionally with a wooden spoon. The apples will be ready in 12-14 minutes, i keep the lid slightly ajar to stop the apple bubbling over. Please Note; use a tea towel or a protective glove when handling the lid and the handles to avoid any burns.
5. Weigh your 2 eggs in their shell (115 g) , then weigh out caster sugar, unsalted butter and self raising flour the same weight as the eggs (I weigh my caster sugar and unsalted butter directly into a high sided mixing bowl).
6. Using a wooden spoon, cream the caster sugar and butter until pale in colour, increased in volume and mousse like in texture. Use a spatula intermittently to scrape down the bowl and wooden spoon.
7. Crack the eggs into a fresh bowl, then add the eggs one at a time beating the creamed mixture well to fully absorb and incorporate the egg before adding the next egg and so on. The mixture may curdle, this is quite normal. Continue beating and the mix will combine (you can add 1 tbsp of flour after each egg, I tend to wait until the end and add the flour at once. If you beat the eggs in well, the mixture is only slightly curdled).
8. Next, add the flour and fully incorporate. Remember to scrape down the sides, bottom of the bowl and the spatula. Be cautious not to overmix the cake batter, this will result in a tough crumb texture due to the gluten (the photos are a good reference).
9. Using a spoon, place spoonfuls of the cake batter over the hot stewed apple. You will notice the batter starting to melt a little from the warmth of the apple. Using a spatula or a knife lightly smooth out the cake batter so it touches the edges of the casserole dish or pan.
10. Bake 28-30 minutes until golden until the cake is golden brown in colour, has slightly retracted from the sides of the pan and the cake springs back to the touch. your kitchen will be filled with a beautiful aroma!
7. remove from the oven and place the cake on a wire rack or trivet to serve and enjoy! Left overs will keep in the fridge for 2-3 days or you can portion the remaining cake treble wrap in cling film and freeze for up to 3 months.
Top Tips
- Use a lid to cover the apples whilst stewing, this will help reduce the cooking time.
- If the apples are too sweet, you can add 1/2 a teaspoon of lemon juice to counteract the sweetness. If the apples are too tart, you can add additional sugar or honey.
- You can cook the apple in advance, if the apple is not hot allow an extra 3-5 minutes to ensure the cake is fully cooked.
- Depending on the size of the apples, you may need less or more. Do not overfill the dish or you will not have enough room for the sponge.
- Place a tray in the bottom of the oven to catch any liquid apple that may bubble over...
- With the remaining Apple Sponge Cake, I place the lid on the casserole dish and refrigerate.
- The casserole dish will heat up, use a tea towel to transfer the dish to the oven.
- It's best served hot or at room temperature, if its been refrigerated I tend to warm it up before serving.
Please Note: there is more sponge than apple, that is my preference... if you would like to adjust the quantities you can. You will need to increase or decrease the size of your baking dish accordingly and the cooking times.