Best apple sponge cake moist and delicious

Best apple sponge cake, moist and fruity.

This has to be one of the best apple sponge cake recipes I have ever tried. Below is the full recipe with maybe a few different twists and turns but it works. I have tried and tested this recipe and the results have been amazing. A moist sponge cake with a delicious apple and cinnamon flavor that’s perfect for any occasion. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream and you really don’t need anything else.

Ingredients:

3 large apples, peeled and sliced
420gm plain flour
480gms granulated sugar
6 eggs
1 teaspoon vanilla extract
1&1/2 tsp bicarbonate of soda
1&1/2 tsp baking powder
1 cup of sugar syrup (mix sugar with water and reduce on stove)
1/2 teaspoon salt
1 teaspoon ground cinnamon
380ml vegetable oil
1 tsp red food coloring.

Instructions:

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Preheat the oven to 340°F (165°C). Grease a 10-inch (26cm) round cake pan with butter or non-stick spray.
Arrange the apple slices in the bottom of the prepared (10-inch) cake tin with some greaseproof paper.
Using a tsp sprinkle with food coloring and pour over the sugar syrup sparingly.
In a large mixing bowl, mix the eggs and sugar until the sugar is dissolved.
In a separate bowl, sift together all the dry ingredients.
Gradually add the flour mixture to the eggs and sugar, and add the vanilla. mix for 4 minutes.
slowly pour in the vegetable oil and mix for a further 3 minutes.
Add 1 apple cooked in sugar and butter until mashable.
Pour the batter over the apples in the cake pan, smoothing out the top.
Bake for 60-70 minutes or until a thin knife inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
Serve warm or cold.

Enjoy your delicious apple sponge cake!

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Questions and answers

Why is my apple sponge cake soggy?

If your apple sponge cake is soggy, it can be due to a few different reasons. Here are some possible causes and solutions:

Overmixing the batter: Overmixing the batter can cause the gluten in the flour to develop too much, resulting in a tough and dense cake. This can also cause the cake to be too moist and soggy. To prevent this, mix the batter until just combined.
Using too much liquid: Adding too much liquid, such as milk or eggs, can make the cake too moist and soggy. Be sure to measure your ingredients accurately and follow the recipe closely.
Underbaking the cake: If the cake is underbaked, it can be too moist and soggy. Make sure to bake the cake until a toothpick inserted into the center comes out clean.
Too many apples: Adding too many apples to the cake can cause it to become too wet and soggy. Be sure to follow the recipe and measure out the correct amount of apples.

To avoid a soggy apple sponge cake, make sure to follow the recipe closely, measure your ingredients accurately, and bake the cake until fully cooked.

What are the best apples to use for sponge cake?

When it comes to making apple sponge cake, the type of apple you use can make a big difference in the flavor and texture of the cake. Here are some of the best apples to use for sponge cake:

Granny Smith: These apples are tart and firm, making them an ideal choice for baking. They hold their shape well and won’t turn to mush when cooked, so they’re perfect for adding texture and flavor to sponge cake.
Honeycrisp: These apples are sweet and juicy, with a crisp texture that holds up well when baked. They add a natural sweetness and moisture to the cake, making it soft and tender.
Braeburn: These apples have a balance of sweet and tart flavors, with a firm texture that holds up well in baking. They add a subtle sweetness and a slightly spicy flavor to sponge cake.
Johnathan: These apples are tart and firm, with a slightly spicy flavor. They’re perfect for adding texture and flavor to sponge cake, and their firmness means they won’t turn to mush when baked.
Pink Lady: These apples are sweet and juicy, with a firm texture that holds up well in baking. They add a subtle sweetness and a slightly floral flavor to sponge cake.

Ultimately, the best apple for sponge cake will depend on your personal taste preferences and what’s available in your area. Experiment with different types of apples to find the perfect flavor and texture for your sponge cake.

What is the best raising agent for sponge cake?

When it comes to making sponge cake, the right raising agent can make all the difference in achieving a light and fluffy texture. Here are some of the best raising agents for sponge cake:

Baking Powder: This is the most common raising agent used in sponge cake recipes. It’s a combination of baking soda and an acid, such as cream of tartar, which reacts with the liquid and produces carbon dioxide gas to help the cake rise.
Self-Raising Flour: This is a type of flour that already contains a raising agent, typically baking powder. It’s often used in sponge cake recipes, as it makes it easy to achieve a consistent rise.
Whipped Egg Whites: In some sponge cake recipes, the eggs are separated and the egg whites are whipped to create a light and airy texture. This can help the cake rise without the need for a chemical-raising agent.
Yeast: While not commonly used in sponge cake recipes, some traditional recipes call for the use of yeast as a raising agent. Yeast is a living organism that produces carbon dioxide gas as it ferments, helping the cake to rise.

Ultimately, the best raising agent for sponge cake will depend on the recipe and personal preference. Baking powder and self-raising flour are the most commonly used raising agents in sponge cake recipes, but whipped egg whites can also be effective in creating a light and airy texture.