A wonderfully simple autumn treat this gluten-free apple cinnamon sponge cake can be made as fancy or plain as you like.
Light and fluffy gluten-free sponge cake with a sweet, autumnal apple and cinnamon layer in the centre. This simple cake is a lovely option to serve to guests or to have on hand whenever that sweet tooth nags for attention. It's not overly sweet, so a light sprinkle of cinnamon sugar on top is a nice addition (optional).
If a non-gluten-free version of this cake is preferred, the recipe becomes even simpler. Just substitute the cassava flour and tapioca flour with 1 cup all-purpose flour and omit the baking soda, and lemon juice. The baking powder can also be cut in half.
The filling for this is actually a simple homemade applesauce. It can also be made without sweetener, but a very sweet variety of apple should then be used. When mashing the apple into sauce, leave it a little chunkier than normal applesauce would be as this will enhance the texture of the filling.
This apple cinnamon sponge cake is suitable for ovo-lacto vegetarians, and those who need a sugar-free dessert.
(Makes 20 servings)
6 large eggs, room temperature
1 cup monk fruit sweetener (or granulated sugar)
juice of 1 lemon
3/4 cup Cassava flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
cinnamon sugar (optional)
8 large apples, peeled, cored, and cubed
juice of 1 lemon
1 cup water
1 cup monk fruit sweetener
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Preheat oven to 350°F / 180°C and line a deep 10-inch rectangular cake pan with parchment paper. Set aside.
Using a stand mixer fitted with a whisk attachment, add the eggs and lemon juice to the bowl. Beat on high speed for 1 to 2 minutes, then lower the speed to medium-low while gradually adding the sweetener a little at a time. Once the sweetener is in, increase the speed again to high and beat for about 10 minutes or until the eggs are thick and fluffy.
While the mixer works on the eggs, sift together the flours, baking powder, and baking soda. Set aside.
Once the eggs are fluffy, remove the mixer bowl from the machine, and using a spatula, sift the dry ingredients into the eggs a bit at a time folding only until the flour is just incorporated before adding more. Be gentil so as not to deflate the batter. When all the flour is incorporated, pour the batter into the baking pan and let sit for about 5 minutes to allow the baking powder and baking soda to react to the lemon juice. This will add additional fluffiness to the cake.
Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. The top should be golden brown. Remove from the oven and run a knife around the edges before using the parchment paper to lift the cake from the pan. Transfer to a cooling rack, flip it over carefully, and remove the parchment paper. Cool to room temperature.
While the cake bakes, add the apple chunks to a large pot over medium-high heat along with the lemon juice, water, sweetener, cinnamon, and salt. Mix well and bring to a simmer. Cover tightly and reduce the heat to low. Cook the apple for 20 to 30 minutes, or until the apple is tender. Remove from heat, and using a potato masher, break down the apple into a chunky applesauce. Set aside to cool.
Once the cake is cool, slice it into two layers using a sharp serrated knife. Carefully transfer the bottom half to a serving plate. Spread over with the applesauce into an even layer. Place the top half of the cake on top of the applesauce layer and (optionally) sprinkle with cinnamon sugar.
Slice into squares about 2-inches in size and serve.
Nutritional Information Per Serving:
total calories = 91 | total fat = 1.67g | saturated fat = 0.48g | cholesterol = 58.5mg | sodium = 116.83mg | net carbohydrates = 35.52g | dietary fibre = 2.51g | sugars = 9g | protein = 2.2g