Apple Sponge Cake

This cake is perfect for afternoon tea or as a dessert served with clotted cream or vanilla ice cream.

Serves 8.


2 golden apples, peeled and with the heart off
125 gr margarine 
150 gr caster/white sugar
2 large eggs
175 gr white unbleached flour or self-rising flour
1 tsp baking powder
1 tbsp milk or apple juice
Round medium size baking tin

Preheat the oven to 350ºF or 180ºC.

Beat the margarine until creamy, add the sugar and continue beating until the colour becomes lighter and the mixture is fluffy. Add half apple grated and mix, add the eggs one a time mixing well. Sieve the flour and the baking powder and stir just until combined. If the mixture is too dry you can add a table spoon of milk or apple juice.

Grease the baking tin with margarine and pour the mixture. Finely slice the rest of the apples and distribute them on the top making a spiral, sprinkle with sugar.

Bake for 25-30 minutes. Let it cool for at least 3 hours.

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