… if you’re expecting some kind of fancy iced triple-decker i’m sorry to disappoint.. this is all about the simple pleasures… i’m sure The Viking won’t mind me telling you that he’s got a little bit of a stomach issue at the moment and he’s currently on a low-fibre diet for a couple of weeks to ascertain what the issue is… it’s a little dull as he has to cut out a lot of nice and healthy wholemeal type foods as well as having to peel apples, which is really boring… this also includes not eating any multi-grain breads or wholemeal cakes which means we’re eating a lot of white food… and you know me… any excuse to bake a cake… and I felt that due to The Big V’s condition something drastically simple was called for… something classic… something a little old-fashioned…
apple juice cake
our local market town of Louth hosted their annual Victorian Market a couple of weeks back… it’s a lovely idea but essentially consists of their regular market but with all the stall-holders wearing traditional Victorian clothing… I bumped into Guy from the Skidbrooke Cyder Company who very kindly gave me a crate of their delicious new St Botolph’s apple juice to thank me for the article i’d written about them in Lincolnshire Life Magazine and so i’ve used a little of this in the cake batter mix… and it’s done something incredible to the finished cake… I think the apple juice, which is 100% natural, has caramelised during the bake, creating a wonderfully rich and honeyed crust and an incredibly light and slightly aromatic crumb… simply divine!
I’m using the weighed egg method which is again, nice and simple and always creates a perfectly formed cake… simply weigh your eggs then use the same weight of butter, sugar and flour… which for me was:
for the cake
3 eggs
7oz caster sugar
7oz butter
7oz self-raising flour
2 tablespoons pure apple juice (cloudy)
for the apple juice butter cream
8oz butter
4oz icing sugar
2 tablespoons pure apple juice (cloudy)
– pre-heat the oven to 170C and grease and line 2 x 7inch victoria sponge cake tins
– in a large bowl cream the butter and sugar until light and fluffy then add one third of the flour followed by one egg and mix in well, continue until all the flour and eggs have gone, then beat in the apple juice… you want a thick but flowing batter so add the juice only a little at a time, you may be able to get more in…
– divide between the two cake tins and bake for 20 mins or until golden and risen, cool on a wire rack
– to make the buttercream simply beat the butter till soft then add the sugar and apple juice and beat again till combined
– sandwich the two cakes together with a thick layer of the buttercream and a swirl of jam
eat and of course, enjoy!
What a great idea. It looks gorgeous and more interesting than an everyday Victoria sponge – although everyone loves one of those. I'm going to do this for our Children in Need cake stall.
Thanks for the recipe.
the cake looks lovely and the recipe sounds perfect, i love apple juice so would love to work it into baking more.
Let's see, where in my new diet does it say I can have cake? Oh, “when no one is looking.” I had missed that.
Simple, comforting and I am sure, delicious. Brilliant idea!
I love an old fashioned sponge but have never had one with apple juice – certainly worth a try. I bet this didn't upset the tummy!
Love the addition of apple juice, what a great idea for an autumn cake.
Simple can be absolutely perfect sometimes 🙂 Hope the Viking gets to feeling better soon!
Be still my beating heart – victoria sponge AND apples. Fantastic. (I had never thought of using apples to be honest and it would be like eating apples and custard but in a cake!)
Hope the Big V gets well soon 🙂
Wow an interesting take on a classic. I can imagine the apple juice enhanced the flavour of the cake. Looks really lovely and moist too x
What a unique cake idea! Looks good!
I love the idea of apple juice buttercream. Looks great and get well soon to the Viking!
All I can say is yummy! What a great idea. 🙂
Looks delightful.
How wonderful is that? An apple cake with a difference and such a bloody good idea too! I love the fact that you laced the buttercream with apple juice too…..sending my love to the Viking, is it IBS do you think? M suffers from that and cannot tolerate fibre in any great quantities…..anyway, lovely fluffy WHITE cake, that will sort him out! Karen
How interesting…this sounds great and very unusual! I've seen an orange victoria sponge before but have never even considered an apple juice one…the caramelisation during cooking sounds like it would give a great taste! This could be one to bookmark 🙂
Lovely & simple but a really great idea, I love it, photos look fab too.
You can't beat a victoria sponge in my opinion and that use of apple juice is a very interesting and appetising addition. Best wishes to the Viking and here's hoping for a quick recovery.
Well Dom, you know I'm a big fan of you Victoria sponge. I love how you can incorporate autumn into this delicious cake. I hope the Viking gets well soon.
Gorgeous cake as usual Dom. I hope the Viking gets well soon. Eat more cake, I say 🙂
oh no, hugs to the viking. I love congee for situations like this. but cake of course, is probably 10x better. what a great idea to infuse the cake with apple juice!
What a beautiful looking sponge Dom. I've used cider, but never apple juice and will now, of course, have to try that. I've also never tried the weighing the eggs method, even though I know that is the way you should always make a Victoria sponge – oh my!
Hope the Viking gets sorted soon.
I made this this morning and it was bloody fantastic
How very interesting Dom, and I love the apple juice buttercream idea. With you nursing him with such lovely food I am sure the Viking will be feeling fit again soon. Nazima xx
Gawd! Look at that moist golden crumb! WHY must I be on a diet ? While your Viking may well be under the weather at the moment, eating cake must certainly take the sting out of things! Feel better, Viking man!
That sound s amazing Dom, hope the Viking is feeling better soon.
Hi Dom! I just made this here in Florence for my friend and her husband who have just had a baby, to take round for 'merenda' ( tea in English ). It was wonderful! My oven must be a bit rubbish as I had to leave it in more like 40 mins though. I wanted something simple but English, as they are great fans of english tea ( with milk! ).
big kiss, Jess x
Love baking with apples and this sounds like a great twist to a victoria sponge. Yum!
Poor Viking, although I can't be quite as sorry for him now I have seen the cake you made him. Wonderful!
I like the idea of adding the apple juice, and your idea about it caramelising makes sense. I'm surprised at the quantities you give for the buttercream though – I usually use twice the amount of sugar to butter, not the other way round!
I LOVED the sound of this when I first saw a link to this post, but was surprised by how little apple juice is actually in it, does the flavour really come through in both sponge and buttercream? Genuinely curious!
Hey Emma,
It is quite subtle and more pronounced in the buttercream than the sponge but you can taste it… I think you need to find one of the stronger apple juices – the cloudy ones are usually the most packed with flavour…. it's a pretty cheap cake all told so even if you try it and it doesn't live up to your expectations it will still be a decent sponge xx