Craigie’s Apple & Caramel Sponge

Craigie’s Apple & Caramel Sponge


Ingredients

  • 130g Butter
  • 130g Sugar
  • 2 Eggs
  • 130g Self Raising Flour
  • 1 Tinned apples
  • 50g Butter
  • 50g Brown Sugar
  • 25g Syrup
  • 200g Condensed Milk

Method

  1. Cream the butter and sugar together with a mixer or wooden spoon. The butter should become smoother and lighter in colour.
  2. Add the eggs in gradually as you mix togther.
  3. Sift the flour and add to the mix. Mix well until combined.
  4. Grease a 6 inch round tin with butter. Line the tin with grease proof paper.
  5. In the round lined 6 inch tin pour the mixture in
  6. Bake at 150 for approx 25-30 minutes until the sponge is springy to touch.
  7. Remove from the tin whilst the sponges are still slightly warm, remove the paper from the bottom of the cakes. Leave to cool completely before icing.

Caramel Icing –  Ideally to be made the day before the cake

  1. Add the condensed milk, sugar, butter and syrup into a pan on a low heat and stir occasionally until all ingredients have combined and are a caramel colour. (keep an eye on the caramel as you don’t want it to burn. 
  2. Allow to cool
  3. Once the cake has cooled. Spoon the icing on to the top of the cakeand spread evenly with a knife. 

 

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