Apple sponge
Preparation time:
Recipe highlights Serves: 4
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Nut free
- Easy to swallow
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Ingredients
- 1 X 425g can pie apple, no added sugar
4 tablespoons water
1 teaspoon nutmeg
Topping:
2 eggs
3 teaspoons sugar
1/3 cup cornflour
1/4 cup wholemeal self-raising flour
Cooking method
-
1. Combine apple and water. Spread mixture in a baking dish. Sprinkle with nutmeg.
2. Beat eggs until thick and creamy. Add sugar gradually and beat until dissolved. Fold in cornflour and self-raising flour. Quickly spread over apples. Bake at 180°C for 30 minutes or until golden brown.
3. Serve with reduced fat ice cream or custard.
Notes: As a variation, use drained canned plums or apricots (no added sugar) in place of the apple. The topping can also be drizzled over the fruit in a lattice pattern.
The apple sponge can be prepared in the microwave. Omit the water and place apple and nutmeg into a microwave proof ring dish, cover and microwave on High (100%) for 2 to 3 minutes and stir. Make the topping as directed. Spoon on top of apples. Cover and microwave on High (100% power) for 4 to 5 minutes, or until cooked.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 189.53g | 100.00g |
| Energy (kJ) | 1205.26kJ | 635.94kJ |
| Protein (g) | 8.87g | 4.68g |
| Total fat (g) | 3.63g | 1.91g |
| - Saturated fat (g) | 0.92g | 0.49g |
| - Polyunsaturated fat (g) | 0.72g | 0.38g |
| - Monounsaturated fat (g) | 1.17g | 0.61g |
| Cholesterol (mg) | 93.75mg | 49.47mg |
| Carbohydrate-available (g) | 51.18g | 27.00g |
| CarbohydrateSE (g) | 50.96g | 26.89g |
| - Sugars (g) | 15.06g | 7.95g |
| Water (g) | 116.28g | 61.36g |
| Dietary fibre (g) | 6.68g | 3.53g |
| Thiamin (mg) | 0.23mg | 0.12mg |
| Riboflavin (mg) | 0.16mg | 0.09mg |
| Niacin (mg) | 2.62mg | 1.38mg |
| Niacin equivalents (mg) | 4.49mg | 2.37mg |
| Vitamin C (mg) | 2.13mg | 1.12mg |
| Total folate (ug) | 38.00ug | 20.05ug |
| Total vitamin A equivalents (ug) | 41.06ug | 21.67ug |
| Retinol (ug) | 40.00ug | 21.11ug |
| Beta carotene equivalents (ug) | 3.19ug | 1.68ug |
| Sodium (mg) | 332.49mg | 175.43mg |
| Potassium (mg) | 257.53mg | 135.88mg |
| Magnesium (mg) | 51.09mg | 26.96mg |
| Calcium (mg) | 44.66mg | 23.57mg |
| Phosphorus (mg) | 438.32mg | 231.27mg |
| Iron (mg) | 1.94mg | 1.03mg |
| Zinc (mg) | 0.93mg | 0.49mg |
Contributed by:
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Source: National Heart Foundation of Australia (2000), Cooking for few.
This recipe was orginally published as:
Apple sponge
Recipe publication date on: 08/22/2001
Last reviewed on: 19/08/2014
