Mrs. D has given me kind permission to publish her German Apple Sponge Cake Recipe. She offers this advice: "When it comes to choosing baking essence, you should go to a German delicatessen and buy the products that come from German." Good advice.
German Apple Sponge Cake
- 4 1/2 oz butter
- 4 1/2 oz sugar
- 3 eggs
- 7 oz plain flour
- 1 to 4 tbsp milk
- 4 drops of Oetker bakign essence (lemon flavor)
- 2 tsp Oetker baking powder (Backin)
- 1 1/2 lbs apple
- dash of icing sugar
How to make German Apple Spong Cake
- Cream teh butter and gradually add in sugar, eggs, salt and essence to it
- Mix and sieve together the flour and baking powder
- Add a tbsp at a time to the creamed ingredients
- As the mixture becomes firmer, add milk but only use as much milk as required to give a firm dropping consistency
- Fill mixture into a well greased round cake tin
- For the topping: peel apples and cut into squares
- Make a number of shallow slits on back of the quarters lengthways and lay them on the mixture
- Bake in moderately hot oven for 40 to 50 mins
- When cake is cool, dus with icing sugar
