Preheat oven to 200 / 400 / Gas Mark 6
9 oz Caster Sugar
4 oz Butter
1/4 Pint Milk
7 oz Self Raising Flour
Whisk the eggs and 8 oz of sugar together, until pale and creamy. When the beaters leave a trail it is ready.
Next pour the milk and butter into a pan and bring to the boil. Or you can use a microwave.
Pour the boiling milk mixture into the eggs and sugar. Yes you heard me, INTO THE EGGS. Do not fear, you will not end up with a horrid scrambled egg cake. Think meringues? The sugar stops the egg from turning out like scrambled egg. In my head I call it a egg base sponge, because I categorise sponges by the first ingredient, the majority being fat sponges.
Sieve the flour into the mixture. Now I am not a big advocate of sieving because I am lazy and most fats cakes do fine without it. But in this case, sieving is essential.
Fold the flour in carefully, and mind this will appear a very runny mixture. Resist the urge to add extra flour, but a spoon or two will make little difference if it makes you happy.
The cake mixture should now resemble a thick pancake batter.
Peel, core and slice the apples. Pour the mixture into a greased and lined tin and arrange the apple on top in a circular pattern. Sprinkle the remaining sugar over the top.
Bake for around 30 minutes, although this cake can be a little sensitive, and can take up to 60 minutes to be fully cooked. Test every 5-10 minutes after the first 30 have passed. The cake will be largely domed, and because of the high moisture mix, getting a flat cake will be nigh impossible.
While this cake is nice cool, its best served hot and with custard.