Autumn Apple Sponge Cake Recipes

EASIEST EVER MOIST APPLE CAKE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Grease and line a 21 cm / 9" springform cake pan. (Note 4)
• Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
• Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
• Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
• Pour into cake pan. Sprinkle over almonds.
• Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
• Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!

MY AUTUMN APPLE SPONGE CAKE

Steps:

• Preheat the oven to 180c/gas4. Grease and line the base of a loose based tin approximately 20cm.
• Cut the apples into quarters and remove the cores. Slice lengthways and toss in bowl of lemon juice.
• Sieve the flour, cinnamon and baking powder into a large mixing bowl. Add butter, eggs, sugar, sultanas and lemon zest. Beat for 4-5 mins until thoroughly mixed.
• Place mixture in the cake tin and carefully level the top. Dry off apples with kitchen towl or drain well and arrange slices in a pattern on the top of cake mix.
• Bake for around 30-35 minutes - until springy. Once cooked allow to stand for 5 mins then remove from tin and place on wire cooling rack.
• Serve as it is or lightly dust with icing sugar.

AUTUMN APPLE SPONGE CAKE

Steps:

• Preheat oven to 180°C
• Grease and line the base of a 20cm loose based round cake tin.
• Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
• Sieve the flour and baking powder into a large mixing bowl.
• Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
• Put mixture in the cake tin and level the top.
• Drain the juice from the apples and put the slices neatly on the cake. See Photo.
• Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
• Take out of the oven and leave to cool before removing form the tin.
• I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
• Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
• This cake is great served with a generous spoon of whipped cream / crème freche.

LONDON APPLE SPONGE CAKE

Steps:

• 1. Pre-heat oven to 350^. Spray a 10-inch round baking pan. Place apple slices in a bowl and squeeze the juice over them and stir to coat all; set aside. Place butter and sugar in a large bowl and beat until fluffy. add eggs, and vanilla and incorporate well.
• 2. Combine flour, baking powder and beat into batter until smooth. Spread 1/2 the batter in the prepared pan, then 1/2 the apple slices. Repeat with remaining batter and then the remaining apples on top.
• 3. Sprinkle Demerara sugar over top. Bake in 350^ oven for 45-50 minutes until golden brown and springy to the touch. Cool on wire rack for 10 minutes; then cut into squares or bars.
• 4. Caster sugar-- is- finely refined sugar- golden in color Demerara sugar- large grained sugar, rich like molasses flavor which enhances baked goods and remains crunchy through cooking, Great for sprinkling as topping. Like the sugar we use on Christmass cookie decorating. (the large crystals)

DORSET APPLE TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
• Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
• Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.