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5 from 1 vote
Apple Pudding Cake
Servings: 10 x10 inch pan
Author: Kitchen Nostalgia
Ingredients
  • SPONGE CAKE:
  • 3 eggs separated
  • 1 1/2 cup granulated sugar
  • 1/2 cup sunflower oil or corn or rapeseed
  • 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
Instructions
  1. SPONGE CAKE: Whip egg whites until stiff peaks form.
  2. In another bowl, mix egg yolks with sugar, add oil, milk, flour and baking powder. Mix until incorporated.
  3. 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.
  4. FILLING: Cut each apple in 8 slices. Put apples, water and sugar in a large pot. Cook until apples are soft.
  5. Take apples out of the liquid and place on the baked dough. Use the liquid instead of milk to prepare pudding according to manufacturer's instructions. Pour pudding over apples.

  6. 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.
Recipe Notes

* The original recipe asks for 2 1/2 cups sugar. It was too sweet for me, so I used just 1 1/2 cup sugar.

** I used 2 packets of vanilla pudding that need to be cooked in 4 cups milk (or, in this case, apple juice). If you have different kind of pudding in your country, adjust the quantity accordingly. The pudding I used contained nor sugar neither sweetener.