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Caramelised apple sponge


  • Preheat oven to 180°C fan forced (200°C normal).
  • Melt 100 gm butter in a saute (or large heavy-bottomed) pan and gently cook the apples until they collapse. 
  • Then add about 200 gm caster sugar and 1 tspn vanilla. Stir well and continue cooking until the apples are tender and lightly caramelised. 
  • Cream 100 gm softened butter with 185 gm caster sugar in a large bowl using an electric mixer until light and fluffy. 
  • Add the egg yolks, one at a time, until incorporated. 
  • In another bowl, mix the flour with the cinnamon, baking powder and salt using a wooden spoon. Then fold into the butter and sugar mixture with 1 tspn vanilla. 
  • Beat the egg whites until stiff peaks form and gently fold into the sponge mixture, a little at a time. 
  • Grease a gratin dish (or casserole) with melted butter, spoon in the apples and smooth the top. Cover with the sponge mixture and cook in the oven for about 45-60 mins until a skewer comes out clean. 
  • Serve wedges of the cake with a good dollop of whipped cream.


  • 1 packet unsalted butter
  • 8 Granny Smith apples, peeled, cored & sliced (not too fine)
  • 385 gm caster sugar
  • 2 tspn vanilla extract
  • 4 eggs, separated
  • 140 gm plain flour
  • 1 tspn ground cinnamon
  • 2 tspn baking powder
  • a pinch of salt
  • lightly whipped cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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