Apple & Blueberry Sponge Cake

This easy-to-make, spongy and fruity cake is a fantastic treat for a family gathering:)
Happy baking!:)
Serves 8-10
Takes 1 hr 10 mins + cooling (prep – 25 mins, baking – 45 mins)


6  small eggs (5, if medium or large)
1 cup sugar
1 1/2 cup plain flour
1/3 cup (80 ml) olive oil (alternatively: grapeseed oil/corn/etc)
zest from 1 large orange
3 large green apples
juice from 1/2 lemon
a few sprinkles of cinnamon
1/2 cup blueberries, fresh or frozen (berries of your choice)


Preheat the oven to 180°C/350°F. Either grease and flour, or line with parchment paper a medium-sized baking pan (mine was heartshaped 23×24 cm 4 cm deep). I use parchment paper to remove a pie easily from the pan when serving it on a cake platter.

Separate egg whites from yolks. Using a mixer, beat the egg whites with 1/2 sugar until fluffy, glossy and stiff peaks form. Beat the yolks with another 1/2 cup of sugar. Gently fold egg whites into yolks adding oil and orange zest. Sift in about 1/3 of flour and stir carefully with spatula moving from sides to the center of the bowl. Repeat twice with the remaining flour and stir in the same manner until evenly distributed.

Core and slice the apples. Drizzle apple slices with lemon juice and sprinkle with cinnamon.

Pour 1/2 of the batter into the baking pan. Top with 1/2 of apples lightly pressing them into the batter. Scatter over the blueberries. Pour the remaining batter over and top with the remaining apples. Sprinkle with cinnamon, if desirable.

Bake at 180°C/350°F for 20 mins. Then reduce temperature to 160°C/320°F and bake for another 20-25 mins until fragrant, golden brown and the toothpick inserted into the center of the cake comes out clean. Let cool in the open oven for 10-15 minutes. Remove the cake from the baking pan and let cool on a wire rack.

Slice, serve and enjoy!:)DSC02465__logoDSC02423_logoDSC02442__logo


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