zoom Apple sponge with strawberry sauce

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    Apple sponge with strawberry sauce

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    3 eggs, separated
    130g caster sugar
    1 lemon, finely grated zest and 1 tbsp juice
    100g plain flour, sifted
    3 cox apples, peeled, cored and diced
    150g strawberry jam


    1. Heat the oven to 170C, gas mark 3 and line a 20cm x 7cm round spring-form cake tin with non-stick baking paper. Whisk the egg whites in a large bowl until stiff. Sprinkle over half the sugar, 1 tbsp at a time, whisking well after each addition, until you have a smooth, glossy mixture. Whisk the egg yolks with the remaining sugar in a separate bowl for several minutes until really pale and mousse-like, then stir in the lemon zest. Fold the egg yolk mixture into the egg whites in two batches, then fold in the flour 1 tbsp at a time. Finally, fold in the apples.
    2. Transfer the mixture to the lined cake tin, smooth the surface and bake for 40-45 minutes until light golden brown and firm to the touch. In the meantime, gently heat the jam and the lemon juice in a small saucepan until the mixture loosens, then press it through a sieve.
    3. When cool enough to handle, remove the cake from the tin. Serve warm or cold with a drizzle of the sauce. Accompany with some half-fat crème fraîche if you like.

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