Old Fashioned German Sponge Apple Cake
Apple cake was a staple in my childhood every autumn/winter. There are two viarities of Apple cake that my mum used to make, one is a yeast base tart like cake which has thinly sliced apples, almond slices and raisins strewn on top.
The other one is a sponge cake with delicously cooked quarter apples hidden inside and finished with a fine dusting of icing sugar, and if you fancy it, cinnamon.
Here is the recipe for the delicious sponge apple cake. Instead of apples you could use cherries or pears, or drained tinned apricot halves. Yum!
For the apple sponge cake you just need
125 g margarine or butter
185 g normal white sugar
2 large eggs, separated
250g standard flour
2 tsp baking powder
125 ml milk
about 3 apples, peeled and cut into quarters.
some vanilla or almond essence (the alcohol free version)
a greased and floured cake springform tin, 8"
beat butter and sugar until it's light and fluffy gradually add each egg yolk one by one.
Slowly add the flour and the baking powder and milk and beat until everything except the egg white is combined.
Beat the egg whites until stiff and carefully stir into the batter.
Pour the batter into the springform tin and arrange apples on top of it, do not push the apple quarters into the batter as it will rise and hide the apples anyway. If you push the apples in, they will sink to the ground and everything could turn into a mushy porridge.
Bake in a pre-heated oven of 180 Degrees for about 40-45 minutes. Let it cool on a rack and sprinkle with dusting sugar. Serve with thick whipped cream.
Voila, THAT'S SO EASY!
