Today I baked 2 versions of a simple apple sponge. This is a way to use not-so-great apples.
80 gr sugar
220gr rice flour*
50gr tapioca (cassava) flour or corn starch – I used tapioca flour
1 tsp cinnamon
1 lemon (juice and zest)
150ml soy milk (or any other vegetable drink)
3 Tbsp sunflower oil
3 small apples
1/2 Tbsp bicarbonate of soda
1/2 Tbsp cream of tartar
250 ml custard cream
FOR THE COCOA VERSION:
1 Tbsp cocoa powder
I divided the above mixture in 2, to bake 2 small different cakes.
*You can swap the rice flour with ordinary white wheat flour, but you will need to adjust the amount of milk used. In that case the mixture should not be too wet.
Peal and cut the apples. Add sugar, lemon juice and lemon zest and leave to “marinate” while you prepare the other ingredients.
Mash the apples. It will leave the sponge softer.
Add the rest of the dry ingredients (bicarbonate of soda, cream of tartar, cinnamon spice, rice and tapioca flour).
FOR THE CHOCOLATE VERSION it’s time to add the cocoa powder too. You can also add some extra chocolate chips.
Grease the tin with the oil and dust some flour.
Add the milk to the dry ingredients and make sure is quite wet (rice flour tends to absord more liquids).
Bake at 180°C for 45 minutes.
Let it cool down before removing the sponge from the tin.
Meanwhile prepare the custard according to the instructions.
Well I really liked watching it. Henrietta Reuben Freida