Ingredients for Autumn Apple Sponge Cake
- 175 g caster sugar
- 175 g softened butter
- 175 g self-raising flour
- 50 g sultanas
- 1 teaspoon baking powder
- Lemon, Juice And Zest Of
- 3 large eggs
- 2 medium apples
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Icing sugar (for dusting, optional)
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How to Make Autumn Apple Sponge Cake
- Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm round cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and cinnamon.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Peel, core, and dice the apples. Gently fold them into the batter.
- Pour the batter into the prepared cake tin and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with icing sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
88g
Fat
42g
Carbs
13g
