Autumn Apple Sponge Cake

Recipe by Tulip-Fairy
READY IN: 50mins
YIELD: 1 Cake




  • Preheat oven to 180°C
  • Grease and line the base of a 20cm loose based round cake tin.
  • Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
  • Sieve the flour and baking powder into a large mixing bowl.
  • Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
  • Put mixture in the cake tin and level the top.
  • Drain the juice from the apples and put the slices neatly on the cake. See Photo.
  • Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
  • Take out of the oven and leave to cool before removing form the tin.
  • I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
  • Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
  • This cake is great served with a generous spoon of whipped cream / crème freche.