Apple Cake
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Method
For the Sponge Cake:
- Mix the flour, baking powder and salt before folding in the chopped apple and setting aside
- Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
- Gradually add in the dry ingredients, folding it gently to mix without reducing the raising that will begin in the bowl
- Transfer the cake mix to a greased, lined, loaf tin and press the quarter apple slices into the top of the batter
- Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
- Allow to cool before cutting it in to top and bottom sections
For the Filling:
- Beat the icing sugar into the softened vegetable fat, transfer to a piping bag and place in the 'fridge for at least 30 minutes
- Evenly cover the bottom layer of cake with the apple spread
- Pipe the butter cream icing over the apple layer and place the top onto the cake
- Dust with ground cinnamon and serve
Cooking Temperature: 170 degrees
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Cooking Time: 30 - 45 Minutes
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Serves: 8
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Keeps For: 5 days
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Tips and Comments
- Can be served with soya cream, ice cream or warm with custard!
- See Not-Dairy for details of soya marge and milk