Dessert - Apple sponge cake recipe uk

Author: Lawanda Williams  

Apple cake is revered in Germany, and Rick Stein's classic apfelkuchen with a crunchy cinnamon topping will show you why. Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple.

Apple Sponge Cake

Apple Sponge Cake
Apple Sponge Cake can be served warm for dessert or cold at teatime. The cake has a crispy top with an apple and sultana filling.
Provided by: Susie@Everyday Cooks
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 10 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 700 g cooking apples
  • 80 g caster sugar, (divided)
  • 75 g sultanas
  • 1 lemon
  • 150 g butter, ( at room temperature)
  • 100 g caster sugar
  • 1 large egg
  • 225 g self-raising flour
  • 2 teaspoons baking powder ((10ml))
How to cook:
  1. Preparation:
  2. Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  3. Line the base of the baking tin with baking parchment and/or lightly grease the tin with butter
  4. Peel and core the apples, and slice thinly
  5. Mix 50g caster sugar with the sultanas
  6. Zest the lemon
  7. For the Apple Sponge Cake:
  8. Beat all the cake ingredients together (easiest with a mixer or processor)(Butter, sugar, egg, lemon zest, flour, baking powder). Note that this is a stiff mixture, more like a dough than a batter.
  9. Spoon half (or slightly more) the sponge mixture into the cake tin and level with a palette knife or the back of a spoon. You will have a thin layer of cake mixture, enough to cover the base of the cake tin
  10. Evenly cover the mixture with the sliced apples. Sprinkle the sultana/sugar mix over the apples. Press down with your fingers or the back of a spoon to settle the fruit
  11. Cover with the rest of the sponge mixture. Level the top and sprinkle the remaining 30g caster sugar over. Don't worry if some apple shows through
  12. Cook for 50-60 minutes, until the cake surface springs back when you touch it lightly with your fingertip or a cocktail stick comes out clean
  13. Cool in the tin or serve warm with custard or cream for pudding.
Notes: Apple & Lemon Sandwich Cake Recipe, Method. Preheat the oven to 180˚c/160˚c Fan/Gas 4, then grease each tin and line the base with a disc of baking paper. Measure all the sponge ingredients except …

Apple Sponge Cake

Apple Sponge Cake
Stirred together very simply and quickly, the Apple Sponge Cake with the fine apple slices is in the oven in no time and ready to enjoy.
Provided by: Easy Cake Recipes Team
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: England
Number of ingredients: 11
Ingredients:
  • 4 apples
  • 2 tbsp lemon juice
  • 200 g flour
  • 1 pck. vanilla custard powder
  • 3 tsp. baking powder
  • 120 g sugar
  • 3 eggs
  • 150 g soft butter
  • 50 ml milk
  • 1 pck. vanilla sugar
  • ½ tsp cinnamon
Nutrition:
  • Calories: 307 calories
How to cook:
  1. Start
  2. Preheat the oven to 350 degrees.
  3. Vorbereitung
  4. Line a springform pan (Ø 26 cm) with baking paper.
  5. Vorbereitung
  6. Peel and core the apples.
  7. Vorbereitung
  8. Quarter each apple and cut into wedges.
Notes: Spiced apple sauce cake recipe, Sift the flours, bicarbonate of soda, spices and sugar into a mixing bowl, plus any bran left in the sieve. Stir in the raisins and walnuts. Weigh out 550g apple purée …

Apple sandwich cake

Apple sandwich cake
Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.
Provided by: Mary Berry
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 9
Ingredients:
  • 225g/8oz baking spread, straight from the fridge, plus extra for greasing
  • 225g/8oz caster sugar
  • 225g/8oz self-raising flour
  • 1 tsp baking powder
  • 4 large free-range eggs, beaten
  • 2 eating apples, peeled, cored and grated (see Recipe Tips)
  • icing sugar, for dusting
  • 150ml/5fl oz double cream
  • 3 tbsp lemon curd
How to cook:
  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
  2. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
  3. Bake in the oven for about 25–30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
  4. Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
  5. Dust the top with icing sugar to serve.
Notes: Apple Crumble Cake - Nicky's Kitchen Sanctuary, Set aside. Preheat the oven to 180c/350f. Line a 24cmx24cm (9 ½ inch x 9 ½ inch) square baking tin with baking parchment. Note - the sides of the …

German apple cake

German apple cake
Apple cake is revered in Germany, and Rick Stein's classic apfelkuchen with a crunchy cinnamon topping will show you why. Any dessert apples will work for this, but avoid using Bramleys that won't keep their shape.
Provided by: Rick Stein
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 11
Ingredients:
  • 2 dessert apples, peeled, cored and sliced into thin wedges
  • 1 tbsp lemon juice
  • 125g/4½oz butter, softened, plus extra for greasing
  • 140g/5oz golden caster sugar
  • 3 free-range eggs, at room temperature, beaten
  • 225g/8oz plain flour
  • 2 level tsp baking powder
  • ½ tsp salt
  • 5 tbsp full-fat milk
  • 1½ tbsp demerara sugar
  • ½ tsp ground cinnamon
How to cook:
  1. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.
  2. Coat the apple wedges in the lemon juice and set aside.
  3. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
  4. Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.
  5. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.
  6. Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.
  7. Serve warm or at room temperature with whipped cream.
Notes: Apple & cinnamon upside-down cake, Go onto a second layer if needed. If there is any brown sugar left in the bowl, scatter it on top of the apples. (4) Make the sponge: put the sponge …
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