Apple Pudding Cake

By foodiva

Ingredients

• SPONGE CAKE:
• 3 eggs, separated
• 1 1/2 cup granulated sugar
• 1/2 cup sunflower (or corn or rapeseed) oil
• 1 3/4 cup milk
• 1 1/2 cup flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• FILLING:
• 2 lb apples, cored and peeled
• 4 cups water
• 1 1/2 cup - 2 1/2 cups* g granulated sugar
• 2 ** vanilla puddings
• TOPPING:
• 1 3/4 cup whipping cream
• 1 Tbsp granulated sugar
• chocolate sprinkles or grated chocolate

Details

Servings 10
Adapted from kitchennostalgia.com

Preparation

Step 1

Instructions
SPONGE CAKE: Whip egg whites until stiff peaks form.
In another bowl, mix egg yolks with sugar, add oil, milk, flour and baking powder. Mix until incorporated.
Carefully fold in beaten egg whites with a spoon or a spatula. Pour into a large (10x10 inch) buttered and floured baking sheet. Bake in 350 F (170 C) preheated oven for about 20 - 30 minutes or until wooden skewer inserted in the middle of the cake comes out clean. Let cool.
FILLING: Cut each apple in 8 slices. Put apples, water and sugar in a large pot. Cook until apples are soft.
Take apples out of the liquid and place on the baked dough. Use the liquid to prepare pudding. Pour pudding over apples.
TOPPING: Whip cream with sugar until stiff peaks form. Spread over pudding. Sprinkle with grated chocolate or chocolate sprinkles. Cool in refrigerator for at least 2 hours before serving.

Instructions