London Apple Sponge Cake Recipes

APPLE SPONGE PUDDING

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
• Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
• Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
• Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
• Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
• Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

APPLE SANDWICH CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
• Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
• Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
• Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
• Dust the top with icing sugar to serve.

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)

JAMES MARTIN'S RUSSIAN SHARLOTKA (APPLE SPONGE)

Steps:

• Preheat the oven to 350.
• Place the caster sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
• Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
• Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. (To check if the sponge is ready, insert a skewer into the top of the sponge, if it comes out sticky, return to the oven to cook for another 5 minutes.).

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.

VANILLA APPLE SPONGE

Steps:

• Preheat oven to 180C/fan 160C/Gas 4.
• Grease a 30cm springform round cake tin, and line with greaseproof paper.
• Whisk the sugar and butter together until the mixture turns pale.
• Fold in the flour and the vanilla seeds.
• Mix in the eggs until you get a batter, then pour into the cake tin.
• Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.