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Member recipe

Vanilla Apple Sponge

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(25 ratings)

Member recipe by


Serves 6

This is a nice sponge with custard or cream, or as a cake with a cuppa.

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  • 250g sugar
  • 250g unsalted butter
  • 250g self-raising flour
  • 1 vanilla pod, split and deseeded (save the seeds)
  • 4 eggs
  • 4 Bramley apples, peeled, cored and cut into wedges
  • 2 tbsp brown sugar
  • a quarter of a tsp of ground cinnamon


    1. Preheat oven to 180C/fan 160C/Gas 4.
    2. Grease a 30cm springform round cake tin, and line with greaseproof paper.
    3. Whisk the sugar and butter together until the mixture turns pale.
    4. Fold in the flour and the vanilla seeds.
    5. Mix in the eggs until you get a batter, then pour into the cake tin.
    6. Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.

Comments, questions and tips

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NannaT's picture
16th Dec, 2019
This is going to be a favourite of mine for a long time. I look forward to my granddaughter and I making it when she comes to visit for a couple of weeks. I also agree with others that it takes longer to bake an 1hr or more. It is currently summer in Australia and I’m not sure the best way to store this sponge, fridge because of the Apple, air tight container in the cupboard, etc.....
Jeanette Thomson's picture
Jeanette Thomson
16th Aug, 2019
I love this recipe. I would agree with others though and bake a bit longer. I bake my for an hour and I put the apple in a wee bit of flour before mixing it through the whole batter! Deliciousness in every bite!
debbie ritchie's picture
debbie ritchie
29th Sep, 2018
I love this recipe, I changed it abut and only used 2 apples , smaller pan ,and added sugar to the top apples not the first layer
18th Sep, 2018
Excellent I used a tsp of vanilla as that’s what I had in, I also only used 3 apples (small in size) and found that more than enough. I baked it for 45 min in a 25 cm tin. I will definitely make again.
29th Aug, 2015
This cake was amazing! Everyone in my family thought that it it was a really nice texture and flavour. However I thought that it was a bit bare so I put on a cinnamon glaze and it really improved it. The recipe for the cinnamon glaze is here:
15th Mar, 2015
Real crowd pleaser. Made it for pudding today after roast lamb and had everybody coming back for seconds. I agree with other comments that it needs longer in the oven - 45mins to an hour I think, but worth it. I'll definitely make it again.
3rd Dec, 2012
Absolutely delicious! So easy. A firm favourite for afternoon tea!
27th May, 2012
This is one of my favourite cakes. I've made it a few times now and each time people ask for the receipe.
28th Oct, 2011
this cake is well worth baking but it really does need longer in the over - poss just over 1 hr - i covered the top with some loose baking parchment after 45mins to stop it browning/burning too much. Also dont push the apple in too far as it will sink to the bottom.
23rd Oct, 2011
I have just baked this cake and it looks fantastic. The batter was very stiff and looked rather scant, however, it has risen well. I only needed 3 apples.


18th Sep, 2017
Is the tin size really correct? 30cm - that's 12 inches, or 1 foot in old money - or is it a typo and really means 20cm?
18th Sep, 2017
Is the tin size really correct? 30cm - that's 12 inches, or 1 foot in old money If its really 30cm then surely it serves more than 6?
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