Nigella Apple Sponge Cake

I can still picture the kitchen — the old oak table, rain tapping against the window, and that unmistakable scent of apples and cinnamon curling through the house. It was a Sunday thing, really. Mum’s apple sponge cake, the one she’d make without a recipe, just by feel and memory. And while this isn’t her exact version, Nigella’s apple sponge cake carries that same warmth — soft, buttery sponge, caramelised apple edges, and the kind of sweetness that doesn’t shout but hums quietly.

You’ll find it’s not just a dessert. It’s comfort, conversation, and a bit of British charm in a single slice.

Ingredients List

• 250g unsalted butter — Softened. Brings that rich, buttery crumb.
• 250g golden caster sugar — Adds a mellow sweetness; white sugar works too, but you’ll miss that golden warmth.
• 250g self-raising flour — Gives the sponge its lift without fuss.
• 1 tsp pure vanilla extract — Or the seeds from a pod, if you’re feeling fancy.
• 4 eggs — Room temperature, always. They blend better.
• 2 small apples — Peeled, cored, and thinly sliced. Use something tart like Braeburn or Granny Smith.
• 2 tbsp demerara sugar — For that gorgeous crunchy topping.
• ¼ tsp ground cinnamon
  (Skipping commentary here. Let’s keep it real.)

How to Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan) / Gas mark 4.
   Grease and line a 20cm springform tin — I prefer using baking parchment over silicone, but go with what you’ve got.
2. Cream the butter, sugar, and vanilla until it’s pale and fluffy.
   You want it light enough that it almost looks like whipped cream.
3. Add the eggs, one at a time, beating gently after each.
   Don’t rush it. If it curdles a bit — don’t panic. A spoon of flour can help it come back together.
4. Fold in the flour until smooth.
   No vigorous mixing — just enough to bring it together. Overmixing makes it tough (ask me how I know…).
5. Scrape the batter into the tin and smooth the top.
   You’ll think it looks a bit low — that’s fine. It’ll rise beautifully.
6. Arrange the apple slices on top — it’ll look like too much, but trust the process. They shrink and nestle into the sponge as it bakes.
7. Sprinkle over the demerara and cinnamon.
   It forms a golden, crisp top that’s magic with the soft cake beneath.
8. Bake for about an hour.
   Start checking at 50 minutes — a skewer should come out clean, with maybe a crumb or two.
9. Cool in the tin for 10 minutes, then gently turn out onto a wire rack.
10. Dust with icing sugar, if you fancy. I sometimes forget — and no one complains.

(Also: last time, I got distracted watching a gardening video and left mine in for 70 minutes. It still tasted heavenly — just extra golden.)

Common Mistakes

Why is my sponge cake dense instead of fluffy?
You may have overmixed once the flour was in, or your eggs weren’t at room temp — both make a difference.

Why did my apples sink?
Slicing too thick or not drying them off can weigh them down. I learned the hard way — now I pat them with kitchen paper before topping.

Why does it taste eggy?
This often means underbaking or too large eggs. Use medium or large, not XL, and always bake until the centre is fully set.

Why didn’t my cake rise properly?
Check your self-raising flour is fresh. If it’s been lurking in the cupboard since last Christmas, it’s time to bin it.

Storage Tips

• Fridge: Store slices in an airtight container for up to 4 days. I find it even better the next day.
• Freezer: Wrap individually in cling film and freeze for up to 3 months. Defrost at room temp for a few hours.

What to Serve With It

• Vanilla ice cream — The cold creaminess melts into the warm sponge like a dream.
• Custard — The classic British pairing. Poured hot and thick.
• Strong black tea or spiced chai — Cuts through the sweetness and makes it feel like a proper afternoon treat.

FAQ Section

Can I make this gluten-free?
Yes, use a good 1:1 gluten-free self-raising flour. Add ¼ tsp xanthan gum if your mix doesn’t have it.

Can I use pears instead of apples?
Absolutely. Slightly underripe pears hold their shape better.

Do I have to peel the apples?
Peeling gives a smoother bite, but if you’re in a rush, leave them on. Just slice thin.

Can I bake this in a different tin?
You can, but adjust the time — a wider tin bakes faster and gives a thinner cake.

Try More Recipes:

• Nigella Malteser Tray Bake
• Nigella Vegetarian Moussaka
• Nigella Mincemeat Cake
• Nigella Lemon Curd Cake