|Cooking apples||1 Pound (3 Medium)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Lemon rind||1 Teaspoon, finely grated|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Self rising flour||3⁄4 Cup (12 tbs)|
|Sugar||1 Tablespoon (For Dusting)|
As one would expect from the name, traditionally there are tempting apples hidden under the sponge topping.
But you can vary it very successfully by adding some blackberries, or substituting sliced pears for the apples.
In season use gooseberries, rhubarb with grated orange rind, or halved plums or apricots.
Peel, core and slice the apples into a buttered ovenproof dish in layers, sprinkling each layer with brown sugar and grated lemon rind.
Cream the white sugar and butter together until light and fluffy.
Add the vanilla extract to the eggs and beat in very gradually, adding a little flour if mixture looks like curdling.
Fold in the remaining flour and spread the sponge mixture evenly over the fruit.
Bake in a moderate oven for 35-40 minutes until well risen and golden brown.
Test the sponge topping with a skewer, which should come out clean.
Dust with sugar and serve hot with custard sauce or plain whipped cream.