Sponge Cake with Apples
April 7, 2015
1Cake: In large bowl, using an electric mixer, beat egg yolks on high speed for 2 minutes. Add 6 tbsp (90 mL) of the sugar, 1 tbsp (15 mL) at a time, beating until thick, creamy and pale yellow, 5 to 7 minutes. Set aside.
2In glass or metal bowl, with clean beaters, beat egg whites until foamy; beat in cream of tartar until frothy. Add remaining sugar, 1 tbsp (15 mL) at a time, beating until stiff peaks form, 3 to 5 minutes.
3Using a rubber spatula, gently fold in yolks. Gently fold in flour until no streaks remain. Spoon in apple butter and gently fold in. Spoon into 9-inch (23 cm) tube pan, smoothing top with back of spoon. Bake in centre of 325°F (160°C) oven for 30 to 35 minutes or until cake tester inserted comes out clean. Turn pan upside down and let hang on legs attached to pan, or on a bottle, until completely cooled. Remove from pan.
4Honey-Glazed Apples: In large skillet on medium heat, melt butter. Cook apples, stirring occasionally, for 2 minutes. Stir in honey to coat apples; bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until apples are slightly softened and glazed. (If you prefer softer apples cook for 3 to 5 minutes longer). Pour into heat-proof dish; cover and set aside for up to 4 hours.
5Cut cake into 8 equal slices. Spoon Honey-Glazed Apples over each slice. Top each with 1 tbsp (15 mL) Ontario Apple Butter.