Recipe for apple sponge | Cooking with Nana Ling

This quick and easy apple sponge recipe was recorded by Nana Ling in 1941. If you have four apples and a few simple ingredients, you can enjoy it right away (I recommend it with a scoop of ice cream) — and the 15 minutes it takes to pop it in the oven.

Some recipes never get old… and this is one of them!

The recipe for easy apple biscuit pudding

Nana Ling’s handwritten recipes are a real treasure and this one is yet another winner.

When I test these older recipes, I do a little research to adjust the amounts to modern measurements, clarify the method, fill in any gaps, and also understand how these recipes may have changed over the years.

One thing I’ve noticed about most of the apple sponge recipes popular today is that the apples need to be steamed first.

Nana Ling’s instructions were to simply slice the apple, place it in the bowl and sprinkle with sugar before adding the sponge cake.

I really liked the idea of ​​this little shortcut.

I wondered should I trust Nana Ling’s recipe or go for the more modern recipes that included the braising step?

I went with my gut feeling and followed Nana Ling’s method.

Did it work?

Of course it did! Perfectly stewed apple under a soft, crumbly batter. Nans always know best.

Keep scrolling for the updated recipe, which includes a few minor changes as well as modern measurements.

Ingredients for apple sponge

To make this rustic little dessert you will need:

• about 4 apples (Granny Smith or other cooking apples like Braeburn, Fuji or Pink Lady)
• powdered sugar
• lemon (in the original recipe I added a squeeze of lemon over the apples)
• Ground cloves (an optional addition to the original recipe that brings out the flavor of the apples, but you can also use cinnamon or allspice, both of which go well with apples)
• butter
• egg
• regular/all-purpose flour
• Baking powder.

How to make apple sponge

Many recipes promise “quick and easy”.

This one falls right into that category. Pinky promise!

I scheduled 15 minutes prep time, but I reckon it could be done in 10 minutes once you put on your skates. (Note: this is a saying – please never wear skates in the kitchen and don’t rush around 😆)

Ready?

Sentence.

Let’s go!

Preheat the oven to medium-high (180 degrees Celsius/350 degrees Fahrenheit) and grease the cake tin.

Peel, core and quarter the apples, then cut into thin slices – about 5mm thick.

Pour into the cake pan and spread evenly.

Squeeze the lemon juice onto the sliced ​​apple, then sprinkle with the first portion of sugar (1/4 cup).

Also sprinkle the ground cloves over the apples when adding this spice.

Next, cream together the butter and sugar. Add the egg and beat again.

Stir in the sifted flour. The mixture will be quite thick (thankfully Nana Ling included that hint in her original recipe as it’s a lot thicker than you’d expect).

Okay, spoon the mixture over the apple layer, then use a spatula or the back of a spoon to spread it out more evenly, if possible.

Place in the oven for 30 minutes or until the top layer of sponge cake is set and golden in colour.

Enjoy apple sponge

Enjoy your apple sponge warm or cold, with vanilla sauce, cream or ice cream – or simply on its own.

The sponge is easy to reheat the next day and can even be frozen for up to 3 months.

Do you love this apple sponge?

I would really appreciate it if you would take the time to rate this apple sponge recipe.

For more Nana Ling handwritten recipes, click here, and for more dessert recipes, click here.

If you love apple recipes, also check out my apple and amber recipe.