Introduction: Apple and Cinnamon Sponge

By Nude Cakes
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Cinnamon has to be one of the greatest flavours for a dessert (apart from chocolate of
course...). This sponge is definitely one to remember for Christmas time!

Makes 12 cupcakes - double for a 2 tier sponge cake.

For the Sponge Cake:

60g Unsalted Butter - softened

120g Caster sugar

40g Brown sugar

200g Self-raising flour

1 Egg

½ tsp Vanilla essence

2 Cubed apples - skin and core

then dice into 1cm cubes 150ml Milk

2 Tsp Cinnamon

Method:
1. Pre-heat the oven to 350oF (170oC)

2. Either line a 12 cup cake pan, with cup cake papers, or grease two 9" sponge cake tins

3. Place all the ingredients, apart from the egg, apple and cinnamon into a large bowl

4. Crack the egg into a cup and beat lightly with a fork

5. Beat with an electric mixer or by hand, adding the egg in 2 parts, until the ingredients are

incorporated

6. Add the apple and cinnamon and mix in for a few seconds

7. Divide the mixture evenly between the cake cases or tins
8. Bake for 20-25 minutes until risen and firm to touch

9. Allow to cool for a few minutes and then transfer to a wire rack

10. Allow to cool fully before icing