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Apple Sponge Cake

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5 from 1 review

Simple, quick and delicious apple cake. This cake apple sponge cake is a classic Russian classic cake known as Sharlotka. The five ingredient apple sponge cake will be one of the easiest cakes you will ever make! 

Ingredients

Scale
  • 5 large eggs, room temp
  • 3/4 cup granulated sugar
  • 1 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 3 medium apples, peeled and cored
  • 1/4–1/2 teaspoon cinnamon (optional) add to apples or cake batter

Instructions

  1. Preheat oven to 340 F.
  2. Butter and flour the bottom of a 9 inch spring from pan. Set aside.
  3. Peel and core the apples. Dice the apples into medium sized pieces. Set aside. They will be added into the cake batter. 
  4. Sift the flour and the baking powder. Set aside.
  5. In a mixer, whisk the eggs and sugar on high speed for 5-7 minutes. The mixture should be thick, pale and triple in volume. 
  6. Fold in the sifted flour in two additions. Fold until the flour is just incorporated. Do not over mix.
  7. Fold in the in the chopped apples and pour mixture into prepared pan.
  8. Bake for 35-45 minutes or until toothpick inserted comes out clean. Run a knife around the edges and let the cake cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely.
  9. Dust with powdered sugar.

Notes

  • Make sure your eggs are at room temperature. When the eggs are at room temperature they whip up at a much bigger volume than cold eggs. This is important especially because sponge cakes rely on the volume of the eggs.
  • Whisk the eggs for 5-8 minutes on high speed or until mixture is thick and pale.
  • Measure the flour correctly. Spoon the flour into the cup and level it with a butter knife.
  • Don’t over mix when adding flour. Sift the flour first. This ensures the batter is lump free. Sifted flour also blends easier into the cake batter. Which ensures the batter is not over mixed. Over mixing can cause the cake to be dense.
  • Use any kind of apple you have on hand. I prefer using honey crisp or granny smith. I like that they don’t get mushy after baking. However, feel free to use any apples of your choice! 

Find it online: https://tastytreatpantry.com/apple-sponge-cake/