This cake is a true showstopper because not only does the cake boast an impressive 3 layers of sponge, amazingly heady with cinnamon, but is topped with caramelised apples and a cinnamon cream cheese frosting.
The recipe does come from Edd Kimber’s first book The Boy Who Bakes, and you can see my review for it here. Both the sponges and the frosting could be made ahead of time and the apples caramelised only when you were ready to serve the cake.
Do not be put off by the long list of ingredients because the cake batter needs the meringue mixture to bulk out what would otherwise be quite little cake mixture and it has a surprisingly low amount of fat considering the amount of cake mixture. The method of alternatively adding milk and flour does actually create a lighter sponge and this is also enhanced by the addition of the egg whites to the cake batter.
For the frosting, ensure that the Stork/butter and the cream cheese are at room temperature as this will allow the cream cheese to mix in smoothly. Leaving the cream cheese out overnight should be enough.
Beware as the cake does serve a hefty 12-16 portions so you could divide up the recipe to have just 2 layers of sponge and it could serve 8 – 12. Either way the cake will guarantee to impress whoever you serve it to and is fit for any celebration.
225g Stork or butter
470g self-raising flour
½ tsp salt
3 tsp ground cinnamon
¼ tsp nutmeg
400g caster sugar
4 eggs, separated
1 tsp vanilla
250g icing sugar
200g full-fat cream cheese
½ tsp vanilla
½ tsp ground cinnamon
5-6 Granny Smith apples
85g soft light brown sugar
½ tsp ground ginger
- Preheat the oven to 170°C. Grease and line 3 20cm round loose-bottomed cake tins.
- Cream together the Stork with 300g of the sugar until it is light, fluffy and paler in colour. Add the egg yolks one by one until they are fully incorporated.
- Into a separate bowl, sift in the flour, salt and spices. In a jug or cup, mix together the vanilla extract and milk. Beat through one third of the flour mixture and then add half of the milk mixture. Repeat this, finishing on the final third of flour mixture.
- Working quickly, on a high speed and in a clean bowl, whisk the egg whites until they hold a soft peak. Then gradually add the remaining 100g sugar and whisk until stiff peaks form. Using a spatula, beat through one third of the meringue mix to lighten the batter before gently folding in the remaining two-thirds.
- Transfer the cake batter evenly between the three tins and ensure that the tops are level.
- Bake for 30 – 35 minutes until a skewer inserted into the centre of the tins comes out clean and the sponges look golden. Allow to cool on a wire rack fully.
- For the frosting, beat the Stork with the icing sugar until it is light and fluffy. On a medium speed, beat through the cream cheese, vanilla and cinnamon until the frosting is even and no longer grainy on the tongue.
- For the caramelised apples, peel, core and dice the apples. Place them in a large pan with the Stork, sugar and ginger. Cook over a medium heat until the apples are coated in the caramel and are tender. Set the apples aside and reduce the apple juices into a thick and glossy caramel sauce.
- Place one layer of the cooled sponge on your cake stand and spread with one third of the frosting. Top with about a quarter of the caramelised apples and drizzle over a third of the apple caramel sauce, allowing it to dribble over the edge of the sponge. Repeat this process before giving the cake a final dusting with ground cinnamon.