Cinnamon and apple sponge,
salted caramel cream
// 6 large eggsg
// 400g self raising flours
// 400g butter (softened)
// 400g caster sugar
// 1 tin of apple segments without the
juice (the apples can be swapped
out for pumpkin puree if desired)
// 3 tablespoons cinnamon
// 1 teaspoon vanilla paste
// 200g caster sugar
// 120ml double cream
// 90g butter
// 1 teaspoon sea salt
CREAM CHEESE FROSTING
// 80g of cream cheese (full fat)
// 113g softened butter
// 1 cup icing sugar (sifted)
// 3 tablespoons salted caramel
|Charlotte, Lily’s Bake Box|
A home-based business in Penarth, providing the best cakes to Cardiff and the Vale.
|Lily’s Bake Box|
- Grease and line two deep 6-inch cake tins and pre heat the oven to 170 degrees.
- Start with the sponge. Mix the butter and sugar together to form a light, fluffy, creamy texture.
- Add the eggs one at a time and mix well to ensure they are incorporated into the sugar and butter mixture.
- Mix in the flour and then add the vanilla paste.
- Drain the juice from the tinned apple segments, coat them in a bit of flour to stop them sinking in the sponge and fold them into the batter.
- Finally add your cinnamon.
- Divide between the two tins and bake in the centre of a pre heated oven for 40–50 minutes (they take a bit longer due to the apples). Once baked take out of the oven, let cool slightly in the tins, remove, and then leave to cool completely on a cooling rack.
- Add the sugar to a saucepan and boil over a medium heat until the sugar has turned a beautiful amber colour. (Keep an eye on this as you don’t want it to burn)
- Remove from the heat and add the double cream, mixing quickly as you do. Be very careful as the sugar will be immensely hot and when you add the cream it bubbles up, but this is normal.
- Once combined, start to add the butter a tablespoon at a time and mix continually until
the butter has fully melted.
- Add the salt and transfer the salted caramel carefully to a glass jar to cool completely.
CREAM CHEESE FROSTING
- Add the butter to the mixer and beat until light and soft. Then add the cream cheese and icing sugar and mix thoroughly. A whisk attachment or equivalent is best for this step.
- Finally add your salted caramel, you can add more than has been advised depending on the taste you would like.
- Slice your two sponges in half horizontally so you end up with 4 layers.
- Start with your first layer and spread a generous helping of the cream cheese, then add the next layer on top. Repeat the process until all layers are assembled.
- Finish the top of the cake with a layer of cream cheese and decorate with whatever you would like. I’ve used chopped apple and salted caramel.
- For a semi-naked effect, smooth the cream cheese frosting around the sides with a palette knife.
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