Apple Sponge Cake with Custard Sauce
A light Victorian-into-Edwardian tea cake, apple folded through a soft sponge, served warm.
Servings 6 servings
Equipment
Ingredients
- 115 g ½ cup 1 stick unsalted butter, softened
- 115 g ½ cup + 2 tbsp granulated sugar
- 2 large eggs
- 150 g 1¼ cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp 30 ml whole milk
- 1 tsp vanilla extract
- 2 medium eating apples peeled, cored, finely diced
- ½ tsp ground cinnamon
- 500 ml 2 cups + 2 tbsp custard warmed, for serving
Instructions
- Preheat oven to 350F (180C). Grease and line an 8-inch round cake tin.
- Cream the butter and sugar until pale and fluffy, about 3 minutes.
- Beat in the eggs one at a time, adding a spoonful of the flour with the second egg to stop curdling.
- Whisk the flour, baking powder, and salt together separately, then fold into the batter along with the milk and vanilla. Mix just until smooth.
- Toss the diced apple with the cinnamon, then fold gently through the batter.
- Spoon into the tin, smooth the top, and bake about 35 minutes, until risen, golden, and springy to the touch.
- Cool 10 minutes in the tin, then turn out. Slice and serve warm with the custard poured over or alongside.
Notes
Use a softer eating apple, not a firm Bramley or Granny Smith. You want the pieces to soften into the crumb rather than stay chunky.
Custard Recipe