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Apple Cinnamon Victoria Sponge

Hunar Baig
Print Recipe Pin Recipe
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