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Vanilla Apple Sponge

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A light vanilla scented sponge with lovely juicy apples

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-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 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)
  • Additional Information

    Great on its own, with custard or vanilla ice cream

    Great on its own, with custard or vanilla ice cream

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