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Ingredients
| granulated sugar: 125 g |
| salted butter: 125 g |
| self-rising flour: 125 g |
| sultana raisins (sultanas) (not packed): 2 Tbl |
| baking powder: 1 tsp |
| lemons: 1 (zested, juiced and grated) |
| eggs: 2 |
| whole apples: 2 |
Autumn Apple Sponge Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- 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.