Vanilla Apple Sponge

A community recipe by CucinaItaliana

Not tested or verified by Nigella.com

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Introduction

A light vanilla scented sponge with lovely juicy apples

Ingredients

Serves: 8

Metric Cups

250 grams unsalted butter
250 grams golden caster sugar
250 grams self-raising flour
1 teaspoon pure vanilla extract (or seeds from a vanilla pod OR 1tsp vanilla paste)
4 eggs
2 small apples (peeled, cored and sliced into thin wedges)
2 tablespoons demerara sugar
¼ teaspoon ground cinnamon

9 ounces unsalted butter
9 ounces superfine sugar
9 ounces self-rising flour
1 teaspoon pure vanilla extract (or seeds from a vanilla pod OR 1tsp vanilla paste)
4 eggs
2 small apples (peeled, cored and sliced into thin wedges)
2 tablespoons turbinado sugar
¼ teaspoon ground cinnamon

Method

Vanilla Apple Sponge is a community recipe submitted by CucinaItaliana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180c/fan 160c/gas 4 Grease a 20cm/8in springform tin and line the base with silicone paper B
eat together the caster sugar, vanilla extract and butter until light and fluffy Beat in the eggs one at a time, only adding the next egg once the previous has been fully incorporated
Add the flour and mix briefly to make a smooth batter - take care not to overmix
Tip the mix into the prepared tin and smooth the top Slot the apple wedges into the top of the mix - don't worry if they look overcrowded, they will shrink during baking
Mix the cinnamon and demerara sugar together and sprinkle over the top
Bake for approx. 1hr or until a skewer inserted into the middle of the cake comes out clean and the sponge is risen and golden - check after 50 minutes Leave to cool in tin for 10 mins, then release from tin and cool completely on a wire rack.
Dust with icing sugar if you like (optional)

Preheat oven to 180c/fan 160c/gas 4 Grease a 20cm/8in springform tin and line the base with silicone paper B
eat together the caster sugar, vanilla extract and butter until light and fluffy Beat in the eggs one at a time, only adding the next egg once the previous has been fully incorporated
Add the flour and mix briefly to make a smooth batter - take care not to overmix
Tip the mix into the prepared tin and smooth the top Slot the apple wedges into the top of the mix - don't worry if they look overcrowded, they will shrink during baking
Mix the cinnamon and turbinado sugar together and sprinkle over the top
Bake for approx. 1hr or until a skewer inserted into the middle of the cake comes out clean and the sponge is risen and golden - check after 50 minutes Leave to cool in tin for 10 mins, then release from tin and cool completely on a wire rack.
Dust with icing sugar if you like (optional)