A soft and moist sponge cake with layers of apple butter and cream cheese frosting.
Combine 8 apples, 3/4 cup sugar and lemon juice in saucepan and bring to boil.
Pass cooked apples through a sieve or puree them with a handheld immersion blender until smooth. Add 1 tsp vanilla extract and stir until fully incorporated. Cover and allow to come to room temperature; set aside.
In a mixer, whip 4 eggs for about 4 minutes on high, then without stopping the mixer start to slowly pour in 3/4 cup of sugar. Whip for another 6-7 minutes on high.
Sift together 1 cup flour, 1 tbsp baking powder, and 1/2 cup corn starch.
In a bowl, whisk together 8 oz cream cheese and 1/2 cup sugar, stopping to scrape down the bottom of the bowl several times, on high until cream cheese is smooth and lump-free, about 3 minutes.
Add 3/4 cup heavy whipping cream, 1 tsp vanilla extract and 1 Tbsp lemon juice, then continue whipping until the cream is fluffy and increased in volume. Take care not to overwhip or the frosting will separate and become grainy. (if it does start to look grainy add heavy whipping cream one tablespoon at a time and continue whisking until the frosting is smooth again). Refrigerate until ready to use.
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