Reuben Riffel's Apple sponge

Reuben Riffel's Apple sponge




Appliances needed: 

Milex Deluxe Rotisserie Airfryer, Stand Mixer


90g unsalted butter melted and more for the smearing the baking dish.
140g self raising flour
100g caster sugar
1 tsp baking powder
200ml milk
2 eggs beaten
5 Granny Smith apples 🍏
Cinnamon sticks
90g raisins soaked in cognac or calvados( optional)
120g dark brown sugar
100ml boiling water

For the custard:

1 cup milk
100ml cream
4 egg yolks
Vanilla extract
150g caster sugar
1 tbsp cornflour


Preheat oven to 180 degrees Celsius
Grease your baking dish
Peel and core the apples, place into greased baking dish together with raisins.
Put your flour, caster sugar and baking powder into a bowl or mixer bowl
In another container mix milk, eggs and melted butter together.
Add this into the dry mixture while whisking until a smooth batter forms.
Pour this batter over the apples.
Mix the brown sugar and water and cook together until it just starts to caramelize.
Bake for 45 mins and nicely browned on top.


Add together the milk and cream. Heat slowly.
Whisk together egg yolks, vanilla extract, cornflour. Add warm milk mixture into the egg mixture while whisking and add back into the pot and stir over low heat with a whisk or wooden spoon until it thickens. 

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