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Baseline an AGA roasting dish with Bake-o-Glide. Break eggs into the KitchenAid mixing bowl and add remaining sponge cake ingredients. Mix on low speed then high speed for 2 minutes until the mixture is light and creamy, then stir in apple and ginger. Place mixture in the roasting dish and smooth the top with a tablespoon or spatula.
2 oven AGA:
Place the dish on the gird shelf positioned on the 4th set of runners down in the roasting oven and bake for 35-40 minutes or until a light golden brown and firm to the touch. Put the cold plain shelf into position on the second set of runners down, 10 minutes before the end of the baking time if the sponge over browns.
3, 4 or 5 oven AGA:
Place the dish on the grid shelf positioned on the 4th set of runners down in the baking oven and bake for 35-40 minutes or until a light golden brown and firm to the touch. Remove from the oven, allow to cool in the dish for a lovely moist, tender sponge
Sprinkle with caster sugar and powdered crystallised ginger
The acid in the apples and lemon juice will make the sponge texture very tender, rather like a steamed sponge pudding.
Preheat oven to 180°C/gas mark 4 and follow above recipe. Position the tin on the middle shelf of the oven and bake for 35-40 minutes or until a light golden brown and firm to the touch.
Recipe by Pam Cruse, AGA Demonstrator
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