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Apple Cinnamon Victoria Sponge

by Hunar Baig

Apple Cinnamon Victoria Sponge

Soft, tender, vanilla sponge, sandwiched together with smooth feather-light cream and fresh, tart, perfectly sweetened homemade apple compote. I got the idea to create this recipe on a mundane Monday when I spotted a couple of apples in the back of my fridge, and thought what can I make with these and inspiration struck, how good would a victoria sponge taste with an apple filling and so this recipe was born.

Traditional Victoria sponge typically is filled with either strawberry or raspberry jam and vanilla buttercream. In this version, we use fresh whipped cream for a lighter, fresh, flavour and feel with a gorgeous tart, yet sweet apple compote and a pleasant, warm hint of cinnamon.

There is a lot of vanilla in this recipe but, I think it works so well and gives the cake the vibe of expensive, luxurious vanilla ice cream, and I mean who doesn’t love that! The addition of cinnamon takes this cake to another level as it adds warmth and depth.

Bramley apples work best as they have a wonderful tart flavour and cook down well. You’re going to want to cook down the apples more than you think you should, you want to cook them to an almost mush but not completely, still have little pieces of apple and the pectin in the apples will thicken the compote nicely.

Some of these pictures have been edited using the TOPJAW preset lightroom packs and I really love them, super simple and easy to use, so if you are in the market for some lightroom presets then I would highly recommend them.

Apple Cinnamon Victoria Sponge

Hunar Baig
Prep Time 30 minutes
Cook Time 30 minutes
Baking Time 30 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine British, English
Servings 12 servings

Equipment

  • 2 x 8 inch round baking pans
  • Saucepan
  • Greaseproof paper
  • Electric Whisk
  • Large bowl

Ingredients
  

Cake

  • 225 g butter (1 cup)
  • 200 g caster sugar (1 cup)
  • 3 eggs
  • 1/8 tsp salt
  • 1/2 tsp vanilla paste (2 tsp vanilla extract)
  • 150 g plain flour (1 cup)
  • 1 tsp baking powder
  • 55 g almond flour (1/2 cup)
  • 125 ml milk (1/2 cup)

Apple Compote

  • 2 bramley apples
  • 1 meduim lemon (only the juice)
  • 100 g caster sugar (1/2 cup)
  • 100 g light brown sugar (1/2 cup)
  • 1/2 – 1 tsp cinnamon powder (according to taste)
  • 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)
  • 1/4 tsp sea salt
  • 250 ml water (1 cup)

Cream

  • 300 ml double cream or whipping cream (1 1/4 cup)
  • 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)

Instructions
 

Cake

  • Preheat an oven to 170 degrees – 338 Fahrenheit – gas mark 3
    Grease and line 2 x 8-inch loose bottom baking pans
  • Start by creaming together the butter and sugar
  • Add in the eggs one at a time and mix to combine well
  • Then add in the salt and vanilla
  • Sift in the flour and baking powder and mix well
  • Pour in the milk and stir together
  • Add in the almond flour and mix until everything is thoroughly combined
  • Halve the mixture and place into the baking pans
  • Bake for 20 – 25 minutes until a toothpick comes out clean and the cakes are golden brown
    Let them cool completely on a wire rack

Apple Compote

  • Peel and chop the apples into small cubes
  • Combine the rest of the compote ingredients along with apples into the saucepan
  • Bring everything to a boil on a high heat and for about 5 minutes
  • Then turn the heat down and let it simmer for about 15 – 25 minutes or until the apples start to soften and break down
  • Once the mixture has reduced and started to thicken and everything has mushed down a bit take it off the heat and let it cool completely

Cream

  • In a large bowl whip the cream and vanilla until it has formed soft peaks
    You can do this by hand or use an electric whisk

Assemble the Cake

  • Place one cake onto a glass cake stand or plate and spread the cream evenly
  • Spread the apple compote onto the cream and then place on the other cake
  • Using a sieve dust on some icing sugar to cover the top of the cake

Notes

– Place the bowl you want to whip the cream in, into the fridge and this will help the cream whip faster
– You can adjust the amount of cinnamon based on your own preference
– Place the cake into the fridge for a few hours before cutting, to ensure the cream and jam has set well
Keyword Apple, Cinnamon

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1 comment

Bonny 8th November 2024 - 5:35 pm

So I just made the cake and all was going well until I add the compote…
The jam was clearly not cold enough and heated the cream…which all melted out the cake like a dam leaking foaming green sewage ( the cream is the froth and the apple.. well you can guess🤣)
Instead of throwing it at the wall, I have left in fridge to deal with later. Maybe remake as a sort of trifle . Anyways apart from me being an idiot ( I wasn’t in cake mode today ) the apple compot tastes lovely and the sponge is very nice with almond mix. Thanks again

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