Sponge Cake with Apples

Sponge Cake with Apples
Yields1 Serving
 Cake:
 
  4 Ontario Eggs, separated
  3/4 cup (175 mL) granulated sugar
  1/2 tsp (2 mL) cream of tartar
  3/4 cup (175 mL) all-purpose flour
  2 tbsp (25 mL) pure Ontario Apple Butter
 
 Honey-Glazed Apples:
 
  2 tbsp (25 mL) butter
  4 medium Ontario McIntosh Apples, peeled, cored and thinly sliced
  1/2 cup (125 mL) Ontario Liquid Honey
  1/2 cup (125 mL) pure Ontario Apple Butter
1

Cake: In large bowl, using an electric mixer, beat egg yolks on high speed for 2 minutes. Add 6 tbsp (90 mL) of the sugar, 1 tbsp (15 mL) at a time, beating until thick, creamy and pale yellow, 5 to 7 minutes. Set aside.

2
3

In glass or metal bowl, with clean beaters, beat egg whites until foamy; beat in cream of tartar until frothy. Add remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff peaks form, 3 to 5 minutes.

4
5

Using a rubber spatula, gently fold in yolks. Gently fold in flour until no streaks remain. Spoon in apple butter and gently fold in. Spoon into 9-inch (23 cm) tube pan, smoothing top with back of spoon. Bake in centre of 325°F (160°C) oven for 30 to 35 minutes or until cake tester inserted comes out clean. Turn pan upside down and let hang on legs attached to pan, or on a bottle, until completely cooled. Remove from pan.

6
7

Honey-Glazed Apples: In large skillet on medium heat, melt butter. Cook apples, stirring occasionally, for 2 minutes. Stir in honey to coat apples; bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until apples are slightly softened and glazed. (If you prefer softer apples cook for 3 to 5 minutes longer). Pour into heat-proof dish; cover and set aside for up to 4 hours.

8
9

Cut cake into 8 equal slices. Spoon Honey-Glazed Apples over each slice. Top each with 1 tbsp (15 mL) Ontario Apple Butter.

Category

Ingredients

 Cake:
 
  4 Ontario Eggs, separated
  3/4 cup (175 mL) granulated sugar
  1/2 tsp (2 mL) cream of tartar
  3/4 cup (175 mL) all-purpose flour
  2 tbsp (25 mL) pure Ontario Apple Butter
 
 Honey-Glazed Apples:
 
  2 tbsp (25 mL) butter
  4 medium Ontario McIntosh Apples, peeled, cored and thinly sliced
  1/2 cup (125 mL) Ontario Liquid Honey
  1/2 cup (125 mL) pure Ontario Apple Butter

Directions

1

Cake: In large bowl, using an electric mixer, beat egg yolks on high speed for 2 minutes. Add 6 tbsp (90 mL) of the sugar, 1 tbsp (15 mL) at a time, beating until thick, creamy and pale yellow, 5 to 7 minutes. Set aside.

2
3

In glass or metal bowl, with clean beaters, beat egg whites until foamy; beat in cream of tartar until frothy. Add remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff peaks form, 3 to 5 minutes.

4
5

Using a rubber spatula, gently fold in yolks. Gently fold in flour until no streaks remain. Spoon in apple butter and gently fold in. Spoon into 9-inch (23 cm) tube pan, smoothing top with back of spoon. Bake in centre of 325°F (160°C) oven for 30 to 35 minutes or until cake tester inserted comes out clean. Turn pan upside down and let hang on legs attached to pan, or on a bottle, until completely cooled. Remove from pan.

6
7

Honey-Glazed Apples: In large skillet on medium heat, melt butter. Cook apples, stirring occasionally, for 2 minutes. Stir in honey to coat apples; bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until apples are slightly softened and glazed. (If you prefer softer apples cook for 3 to 5 minutes longer). Pour into heat-proof dish; cover and set aside for up to 4 hours.

8
9

Cut cake into 8 equal slices. Spoon Honey-Glazed Apples over each slice. Top each with 1 tbsp (15 mL) Ontario Apple Butter.

Sponge Cake with Apples

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