Instructions
How to make the Apple Butter
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Combine 8 apples, 3/4 cup sugar and lemon juice in saucepan and bring to boil.
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Cook on medium heat for about 30 minutes, stirring often until almost all moisture has evaporated, the apples are translucent and mash easily.
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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.
How to make the sponge cake for the Apple Butter Cake
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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.
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Sift together 1 cup flour, 1 tbsp baking powder, and 1/2 cup corn starch.
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Fold the dry ingredients into the whipped eggs in thirds, folding carefully to not deflate the batter until no streaks of flour are seen. Add room temperature melted butter and fold again until incorporated.
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Pour the batter into 16″ x 11″ parchment lined baking sheet. Even it out with a spatula. Sprinkle with the mini chocolate chips. Bake in a preheated to 350F oven for about 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven, transfer the parchment paper with the cake to a cooling rack.
Meanwhile make the Cream Cheese frosting:
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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.
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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.
