Sponge cake – apple cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 500 g apples, small
• Fat for the mold
• e.g. powdered sugar
• possibly cinnamon
• possibly clove powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW – suitable, 1.5 p. per piece

Beat the eggs, sugar, and vanilla sugar with a mixer until a creamy mixture forms, with visible traces of the beater. Mix the flour and baking powder and sift them into the creamy mixture. Fold in with a wooden spoon until no traces of flour remain. Slice and halve the apples. Use a knife to cut into the back of the apple, but do not cut through. Pour the sponge mixture into a 28cm or 26cm springform pan, greasing only the bottom. Never grease the edges of a sponge cake, as this will prevent the batter from rising. Place the apples on the mixture, cut side up. Do not press them into the batter, as it will naturally wrap around the apples when it rises. Dust with powdered sugar (to which you can add cinnamon or clove powder, or both, if desired). Bake at 175-190°C for 30-35 minutes on the lowest rack. Turn off the oven and let it stand in the oven for about 5 – 10 minutes.