Apple Sponge

by Stefan Kölsch

Easy and delicious Apple Sponge


250g soft Butter (plus extra to grease baking tin)
250g Caster Sugar
2 tbsp Lemon Juice
The seeds scraped from ½ vanilla pod
3 Eggs, plus 1 Egg Yolk
400g Self Raising Flour (plus extra to dust baking tin)
1 pinch of Salt
300 g Apple Slices (semi-defrosted)

Apple Sponge


Preheat oven to 170ºC/Fan 160ºC/ Gas 3.
Grease a 26cm diameter spring form tin with butter and dust with flour.
Beat butter, sugar, lemon juice and vanilla with an electric whisk until light and fluffy. Whisking slowly, add the eggs and egg yolk one by one until combined. Sift the flour and salt and gradually fold into the mixture. Pour into the baking tin.

Distribute the apple slices on top of the cake batter, pressing them in slightly.
Bake on the lower shelf of the oven for 50 minutes.
Take the sponge out of the oven and leave to cool for 5 minutes before carefully removing from the tin.
Enjoy warm or fully cooled.

Serve with whipped or clotted cream.

Chef’s tip: Instead of Apple Slices, this recipe also works well with Apricot Halves, Plum Halves or Sweet Dark Cherries.

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