Sponge apple cake with whipped cream
A simple apple pie with crispy bottom that everyone knows. A traditional cake you can buy in almost any confectionery.
From my childhood I remember only two types of cake, which my grandmother was baking. She always made apple pie or cheesecake. It was the case mostly because they were cheap to make and the their ingredients were generally available.
Today, you may afford to bake any type of cake, but nevertheless, people still often reach for something already known and traditional.
The recipe I share with you below is for an apple pie with the addition of jelly and cream foam. Still simple and still delicious.
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Ingredients for apple cake.
Sponge cake:
- 6 eggs
- 200 g of caster sugar
- 200 g of plain flour
- 1 flat teaspoon of baking powder
- a pinch of salt
Apple filling:
- 700 g of apples
- 250 ml of water
- 3 orange jellies
Whipped cream filling:
- 3/4 l of double cream (36%)
- 4 full tablespoons of gelatine
- 2 tablespoons of caster sugar
- 1/4 glass of water
How to prepare apple sponge cake.
Sponge cake: Separate the egg whites from the egg yolks. Whisk the egg whites with a pinch of salt. Once beaten, slowly add the caster sugar, while continuing whisking. Mix the flour with baking powder and sift through a sieve. Mix the egg yolks with a spoon.
Add small amounts of the flour with baking powder and egg yolks interchangeably to the stiff egg whites. Mix gently with a wooden spoon.
Line the baking tin with baking paper. Pour the cake mixture in it. Bake for 25 to 30 minutes at 175 degrees Celsius.
Apple filling: Peel the apples and grate them on a large mesh. Place the grated apple in a pot and add water. Cook for a few minutes until the apples become soft. Once the apples are cooked, add the orange jelly and mix well. Set aside at a cool place to let it thicken.
Whipped cream filling: Put the gelatin into a cup and pour cold water over it. Set aside for 5 minutes. Once it’s swollen, heat it up, mix then let it cool down. Whisk cream with caster sugar in a bowl until stiff. Then add the gelatin, which should still have a liquid consistency.
Folding the cake: Cut the sponge cake along. Cover one half with the apple and jelly mixture. Place the other half on it and pour whipped cream on top of it. You can sprinkle the top with chocolate. Cool the cake in the refrigerator for at least 2 hours.
Good to know when making apple and jelly cake.
The baking tin I used was rectangular and had a size of 24 cm by 35 centimetres.
I used orange jelly but of course you can use jellies of any flavor.
Do you like apples? If yes, try our recipe for Gluten-free apple bars.
