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Toffee apple and cinnamon sponge cake
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Prep Time:
45 minutes
Cook Time:
165 minutes
Total Time:
210 minutes
Upgrade your dessert game with a decadent cinnamon cake loaded with caramelized apples, toffee sauce, and fluffy whipped cream.
Ingredients:
  • 161.25 gm caster sugar
  • 75g butter, softened
  • 600ml thickened cream
  • 1 pink lady apple
  • 770g canned apple slices pie fruit
  • 2.50 gm ground cinnamon
  • Icing sugar mixture, to serve
  • 6 eggs
  • 215.00 gm caster sugar
  • 1 1/2 tsp vanilla bean paste
  • 187.50 ml plain flour
  • 112.50 gm self-raising flour
  • 3.75 gm ground cinnamon
Instructions:
  • In a small saucepan over medium heat, combine sugar and 1/2 cup of water. Stir continuously for 3 minutes until the sugar dissolves. Increase heat to high and boil without stirring for 6 to 8 minutes until dark golden. Remove from heat and cautiously stir in butter until melted. Mix in 1/3 cup cream thoroughly. Allow the sauce to cool completely before using.
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm round cake pan that is 6cm deep and line the base with baking paper.
  • Cinnamon Sponge: With an electric mixer, whisk 2 eggs, 1/3 cup sugar, and 1/2 teaspoon vanilla until thick and creamy (about 6 to 8 minutes, forming ribbons when lifting beaters). Sift 1/4 cup plain flour, 1/4 cup self-raising flour, and 1/2 teaspoon cinnamon together twice. Gently fold sifted mixture into eggs. Pour into pan, tap gently to remove bubbles, and bake for 18 to 20 minutes until sponge springs back. Cool on wire rack lined with baking paper. Repeat for 2 more cakes, greasing and lining pan between batches.
  • Lower the oven temperature to 100C/80C fan-forced. Use a mandolin to thinly slice a whole apple crossways. Arrange the apple slices in a single layer on 2 baking paper-lined trays. Bake for 1 hour 30 minutes, turning the slices every 30 minutes, until the edges are firm and curled (the centers will still be slightly soft). Cool on a wire rack for about 1 hour until crispy.
  • Place the drained pie apple on a paper towel-lined plate, pat it dry, then transfer it to a bowl. Add cinnamon and stir to combine. In a separate bowl, use an electric mixer to beat the remaining cream until just-firm peaks form.
  • Start by placing a sponge cake on a serving plate. Add half of the apple mixture on top, then drizzle with one-third of the toffee sauce. Next, add dollops of one-third of the whipped cream. Repeat the layering process, finishing with a final layer of whipped cream. Drizzle the remaining toffee sauce over the top. Decorate with apple wafers and dust with icing sugar. Serve immediately.

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