A tasty sponge cake recipe that is ideal for the entire family, including those with a nut allergy.

Ingredients (Serves 8)

• 113g / 4 oz. butter
• 113g / 4 oz. of granulated sugar
• 1 large egg
• 227g / 8 oz. of self-raising flour
• 1 large apple, cooking or eating
• 4 tablespoons of low-fat milk

• Baking tray
• Chopping board
• Chopping knife
• Kitchen scales
• Mixing bowl
• Sieve
• Wooden spoon
• Whisk

Method

1. Preheat the oven to 180⁰C / 350⁰F / Gas Mark 4
2. Cream the butter until it is soft then beat in the sugar until they are fluffy and light in colour
3. Beat the egg and add to mixture, beating it in well
4. Sieve the flour
5. Peel, core and roughly chop the apple
6. Stir flour and apple into other ingredients with the milk
7. Line a swiss roll tin with baking parchment
8. Turn into the swiss roll tin and spread it evenly to the sides
9. Bake in the preheated oven for 25 to 30 minutes until cake is golden brown and springy to touch
10. Sprinkle sparingly with sugar and leave to cool
11. Cut into squares when cooled

Serve on their own or as a dessert with frozen yoghurt.