Apple Sponge Cake

Fall is clearly here: fallen red leaves adorn the streets and trees paint the mountains with a beautiful combination of orange hues. One of the things I look forward during fall is apple and pumpkin picking.  For the past two years, we have gone to Paulus Orchards in York County, Pennsylvania, to pick apples. This season was no exception. Last Sunday, after having coffee and toast, the beautiful weather inspired us to get out of the house and go apple picking. Once at the orchard, we walked through the apple trees seeking the best apples. Many trees only had apples at the top which inspired Nate to pick me up on his shoulders so I could reach them. I am sure it was a funny sight – but our technique worked and we ended up with approximately 15 pounds of Fiji apples.

When we got home, we could not resist the fresh smell of the apples and ate one. Dear readers, the apples were delicious: crisp, sweet and full with flavor. That same day I decided to make an apple cake because the following day our friends Lou and Lauren were coming over for dinner. After reviewing several recipes, I decided to make an Apple Sponge Cake. The recipe was from a book I have had for years but had never tried before. Although the recipe did not look complicated, I was aware it was going to be time-consuming since the apples had to be cooked in butter and making a sponge cake always takes more time than making a “normal” cake. Sponge cakes are cakes that do not call for baking powder or baking soda and the eggs in the batter are the only leavening. Although I had made sponge cakes before, I had never used the genoise technique (you can read more about it here http://www.joyofbaking.com/FoamCakesTechniques.html ) this recipe called for. I ventured to try it and well… it was interesting. Although I truly believe that I performed the technique correctly (and as a consequence my right arm was sore for a day from beating the egg mix), the batter never rose more than an inch. Based on other sponge cake recipes I have tried, I believe that the batter should be doubled. The recipe only called for three eggs, other sponge cake recipes call for at least six eggs.

Although my cake looked incredibly thin – even with its apple filling – it looked beautifull. The cooked apples on top gave the cake a very classic look. The cake, although somewhat flat, was very good. It let the flavor of the apples shine but at the same time, the bread had a good sweet vanilla taste. My friends and husband loved it. I would make this recipe again; however, I would double the ingredients for the batter and use the separate egg technique rather than the genoise method.

So readers, if you have some apples in your kitchen, try this recipe. The cake is not fancy but it’s an excellent way to celebrate the arrival of autumn.

Genoese Sponge with Apples

Adapted from Le  Cordon Bleu, Home Collection, Cakes

Serves 6

Ingredients

3 large apples, peeled, halved and cored

1 ½ tablespoons butter

1 ½ tablespoons sugar

3 eggs

¼ cup sugar

1 teaspoon vanilla extract

¾ cup flour

1 teaspoon ground cinnamon

1 ½ tablespoons butter – melted but cool

Directions

1. Preheat the oven to 350 F. Prepare the cake pan (grease, dust with flour and put it in the freezer).

2. Slice two of the apples into half rings. In a small skillet, gently melt the butter and vanilla together. Cook until brown and caramelized. Add the apple slices and cook over medium-heat until golden brown on both sides. Set aside to cool.

3. Coarsely dice the third apple into small pieces. Add a little more butter to the skillet of butter and sugar residue and cook the apple pieces quickly to golden. Allow to cool.

4. Bring a saucepan of water to a boil, then remove from the heat. Following the beating method (see below) combine the eggs, sugar and vanilla in a heatproof bowl or the top insert of a double boiler. Place over the pan, without touching the water and beat until the mixture is light and has tripled in volume.

5. Remove the bowl from the water and continue to beat until the mixture is cold. Sift together the flour and cinnamon and fold in until barely blended, then drizzle in the cool melted butter and fold carefully to incorporate.

6. Arrange the cooled apple slices neatly overlapping in the base of the prepared pan.

7. Spoon half the mixture into the cake pan, sprinkle the diced apples over the top and spoon the remaining  cake mixture over it.

8. Bake for about 25-30 min. or until the top is golden brown and a skewer comes out clean when inserted into the center of the case. Cool for 5-10 min before turning out, then remove the paper. Serve warm.

Beating method

a. Put the eggs and sugar together in a heatproof bowl.

b. Place the bowl insert over a pan of hot water and beat using a balloon whisk or electric portable mixer until the mixture is thick enough to leave a trail when the whisk is lifted.

c. Remove the bowl or insert from the pan and continue to beat until cold. Gently fold in the sifted ingredients until just combined. Do not over fold or you will lose the air that has been beaten into the mixture.