Best Autumn Apple Sponge Cake Recipes

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.

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.