RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cinnamon-Apple Sponge Cake - pareve
This is a pretty straightforward and simple recipe from Evelyn Rose's "Table Talk" column of September 18, 1998, in the Jewish Chronicle, UK. Ruth CINNAMON APPLE SPONGE Makes one 9 - 9-1/2-inch (22.5-24 cm) torte. Cuts into 12 generous portions. Will keep 3 days in the fridge. Freeze 3 months. 3 eggs 7 oz. (200g) caster [superfine] sugar 1 teaspoon vanilla extract 6 fl. oz (175ml) oil 6 oz. (175 g) self-raising flour For the filling: 3 very large baking apples 3 Tablespoons granulated sugar mixed with 1 teaspoon cinnamon Preheat the oven to gas no. 4 (350° F, 180° C). Grease a 9 - 9-1/2-inch (22.5-24 cm) spring form or round loose-bottomed tin at least 1-1/2 inches (4 cm) deep. First prepare the filling. Core and peel the apples and grate them coarsely into a mixing bowl, then add the cinnamon sugar and mix well together . To make the sponge by electric whisk: whisk the eggs and sugar until thick and lemon-coloured, then whisk in the oil and vanilla extract followed by the flour. By large-capacity food processor: Process the eggs and sugar for 2 minutes. Pour in the oil and vanilla extract and process until it disappears, then pulse in the flour until the mixture is smooth and even. Pour half the sponge mixture into the prepared tin, smoothing it level. Spoon the apple filling on top, patting it into an even layer, then cover with the remainder of the sponge mixture. Sprinkle the top of the batter with demerara sugar. Bake for 55 minutes or until well risen and firm to gentle touch in the centre. Leave on a cooling tray until cold, then carefully remove from the tin. Evelyn Rose - Jewish Chronicle, UK www.jchron.co.uk/jc/jcdat/98/this_week/cook_1.htm
