This all-in-one sponge method is perfect for beginner bakers and proves that baking can be super-easy. So get stuck in – the results are mega.

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  • 300g self-raising our

  • 175g golden caster sugar

  • 200ml semi-skimmed milk

  • 175ml grapeseed or sunfower oil

  • 1 large free-range egg 1 lemon

  • 1⁄2 tablespoon ground cinnamon

  • 1⁄2 tablespoon ground ginger

  • 2 eating apples

  • 4 tablespoons soft brown sugar


  • 1.

    Preheat the oven to 180oC/350oF/gas 4. Line a loaf tin (roughly 12cm x 22cm x 7cm deep) with greaseproof paper.

  • 2.

    Mix the flour, caster sugar, milk, oil and egg together in a bowl until lovely and smooth.

  • 3.

    Finely grate in the lemon zest, add the cinnamon and ginger, then stir through the mixture.

  • 4.

    Core and finely slice the apples, place them in a separate bowl and squeeze over half the lemon juice. Add 3 tablespoons of the so brown sugar and mix well with your hands, making sure all of the slices are coated.

  • 5.

    Transfer the cake mixture to the lined tin, then pile the apple slices on top, gently pushing them down into the sponge mixture.

  • 6.

    Scatter over the remaining tablespoon of so brown sugar, then bake for 35 to 40 minutes, or until golden and risen. To check it’s cooked through, poke a cocktail stick or skewer into the centre of the cake; ?if it comes out clean, it’s ready.

  • 7.

    Leave to cool for a few minutes in the tin, then li out and transfer to a wire rack to cool completely.


TIP: This basic sponge recipe is super-versatile and works for muffins too – swap the apples, spices and brown sugar for drained tinned cherries, a squeeze of fresh orange juice and a dash of almond extract, then divide between muffin cases and bake. Top with icing and toasted almonds, if you like.

These delicious recipes have been created by Woolworths ambassador Jamie Oliver. Find more food and gift inspiration at

Image: Jamie Oliver Enterprises Limited

Photography: Laura Edwards

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