Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced
Special equipment needed:
- 2 8-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire rack
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.
6. Fold in the diced apples.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 410
Fat: 22g
Carbohydrates: 50g
Protein: 5g
Sodium: 270mg
Sugar: 30g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use any type of apple you like, but Granny Smith apples work particularly well in this recipe.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- You can top the cake with a cream cheese frosting or a caramel glaze for added sweetness.
Tips and tricks:
- Be sure to dice the apples into small pieces so that they cook evenly in the cake.
- Don't overmix the batter, or the cake will be tough.
- To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or cinnamon for a simple yet elegant presentation.
Garnishes:
Top the cake with whipped cream, fresh berries, or a sprinkle of chopped nuts for added texture and flavor.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
This cake is perfect on its own, but you can also serve it with a side of vanilla ice cream or a fruit salad for added freshness.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter next time.
- If the cake is too dense, make sure you're not overmixing the batter.
- If the cake is sticking to the pan, make sure you've greased and lined the pans with parchment paper.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to bake. Check the expiration date of all ingredients before using them.
Food history:
The Victoria Sponge Cake is a classic British cake that dates back to the 19th century. It was named after Queen Victoria, who was known to enjoy a slice of cake with her afternoon tea.
Flavor profiles:
This cake is sweet and buttery with a hint of cinnamon and a burst of fresh apple flavor.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with your afternoon tea.
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Region: British