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Apple sponge

With Simon Holst

For my wife, Sam, family tradition dictates that this should be made with stewed apple, but you can use virtually any type of stewed (or drained canned) fruit instead.

For 4-6 servings:
Cost per serving: $1.40
Time to prepare: 60-80 minutes (including baking)


2-3 cups stewed or pureed apple
2 large eggs
6 tablespoons sugar
1/4 cup flour
1/2 cup milk
pinch of salt


Heat the oven to 180C (or 170C if using fanbake).

Pour the fruit into a non-stick sprayed 18cm baking dish. Separate the eggs, and place the whites in a large clean bowl and the yolks in another large bowl. Add the sugar, flour and milk to the yolks and whisk together.

Add a pinch of salt to the whites, then beat them until they form stiff peaks. Carefully fold the beaten whites into the yolk mixture, then pour this over the fruit in the baking dish.

Place the baking dish in a roasting pan and pour hot water 2-3cm hot water into the roasting pan. Place in the oven and bake for 50-70 minutes until puffy and golden brown.

Serve with cream, custard or icecream.

(TX: 31 May 2011)