Easy Apple Sponge Cake (Sharlotka)

Jump to Recipe Print Recipe

Try this light and airy Apple Sponge Cake (also known as Sharlotka). Made just with a few simple ingredients, this easy to make apple dessert will become your new favorite Fall recipe.

A sliced cake, topped with apples, sitting on a plate on a table.

Apple dessert recipes are my favorite during the Fall season. If you like them too, you need to try this amazing Apple Sponge Cake (also known as Sharlotka). It’s a light and airy dessert, packed with your favorite apples. The recipe is super easy to make and you will need only a few simple ingredients.

Similar to my Apple Cinnamon Coffee Cake and Apple Crumb Cake, I love having some leftovers of this Apple Sponge Cake and serving it for breakfast with a cup of coffee.

Ingredients and Substitution

Eggs. It is very important to use room temperature eggs. They will create a better volume.
Sugar. Regular granulated or caster sugar will work well in this recipe.
Vanilla extract. Adds more flavor and aroma.
Flour. I use regular all-purpose flour. Just make sure to measure it correctly, so the batter won’t be too thin or too thick.
Baking Powder. It helps the cake to rise more evenly.
Salt. I always add salt to all desserts to balance the sweetness.
Apples. You can use any apples you have. Although, my favorite ones for baking are Honey Crisp and Granny Smith varieties.

Apples, eggs, flour, sugar, vanilla extract, and salt in separate bowls.

How to make it

Preheat the oven to 350F. Line an ungreased 9-inch spring form with a parchment and set aside.

In a large mixing bowl, add 4 room temperature eggs. Using a stand or a hand mixer, beat the eggs for 2 minutes until the mixture starts to get lighter.

Process photos of beating eggs with a hand mixer.

Then gradually add ¾ cup granulated sugar and beat again on high speed for another 10 minutes or until the mixture triples in size and forms thick and fluffy ribbons.

Process photos of adding sugar to the eggs and mix them together.

Add 1 tsp vanilla extract and mix until combined.

Adding vanilla extract to the batter and mix it together.

Using a sifter, sift 1 ¼ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt in 3 steps, folding with a spatula in between of each addition.

Adding flour to the batter and mixing it.

Add ⅔ pealed, cored, and finely diced apples and gently fold them in.

Adding diced apples to the cake batter and mixing it.

Transfer the batter into the spring form and top with the remaining diced apples.

Bake at 350F for about 40-50 minutes or until a toothpick inserted in the center comes out clean.

Take it out of the oven and let sit on the countertop for about 10-15 minutes.

Slide a pairing knife or a thin spatula around the edges to loosen the cake. Transfer the cake to a platter to cool off completely.

Tips for best results

Sift the flour. Because we are making a sponge cake, it is better to sift the flour instead of just adding it to the wet ingredients. This extra step will help the cake stay light and airy.
Don’t overmix the batter. When you mix the wet and dry ingredients, make sure you don’t overmix it. Otherwise the cake can deflate and lose the soft airy texture.
Use a springform pan. Since this cake is very delicate, it is so much easier to release it from a springform pan than from a regular cake pan.
Don’t disturb the cake while baking. When the cake is baking, don’t open the oven until the cake is almost done. If you open it too often, the temperature difference and the air flow might cause the cake to get flat.

Frequently Asked Questions

How to serve Apple Sponge Cake?

There are so many ways you can serve this Apple Sponge Cake. You can simply serve it as is, top with powdered sugar or caramel sauce. Sometimes, I also like to have it with a scoop of French vanilla ice cream or a dollop of whipped cream.

Which apples are best for this recipe?

While I prefer to use tart or semi sweet apples for this dessert (like Granny Smith or Honey Crisp), you can use pretty much any variety that you have at home.

How to store?

Wrap the cake tightly in a plastic wrap and refrigerate for up to 3-4 days.

More Dessert Ideas:

Print Recipe

5 from 10 votes

Apple Sponge Cake (Sharlotka)

Try this light and airy Apple Sponge Cake (also known as Sharlotka). Made just with a few simple ingredients, this easy to make apple dessert will become your new favorite Fall recipe.

Prep Time25

Cook Time45

Total Time1 10

Course: Dinner

Cuisine: American, Russian/Ukrainian

Servings: people

Calories: 200kcal

Author: Veronika’s Kitchen

Ingredients

▢ 4 large eggs room temperature
▢ ¾ cup granulated sugar
▢ 1 teaspoon vanilla extract
▢ 1 ¼ cups all-purpose flour
▢ ½ teaspoon baking powder
▢ ¼ teaspoon salt
▢ 2 large apples peeled, cored, and diced

Instructions

Preheat the oven to 350F. Line an ungreased 9-inch spring form with a parchment and set aside.
In a large mixing bowl, add 4 room temperature eggs. Using a stand or a hand mixer, beat the eggs for 2 minutes until the mixture starts to get lighter.
Then gradually add ¾ cup granulated sugar and beat again on high speed for another 10 minutes or until the mixture triples in size and forms thick and fluffy ribbons.
Add 1 tsp vanilla extract and mix until combined.
Using a sifter, sift 1 ¼ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt in 3 steps, folding with a spatula in between of each addition.
Add ⅔ pealed, cored, and finely diced apples and gently fold them in.
Transfer the batter into the spring form and top with the remaining diced apples.
Bake at 350F for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
Take it out of the oven and let sit on the countertop for about 10-15 minutes.
Slide a pairing knife or a thin spatula around the edges to loosen the cake. Transfer the cake to a platter to cool off completely.

Notes

Sift the flour. Because we are making a sponge cake, it is better to sift the flour instead of just adding it to the wet ingredients. This extra step will help the cake stay light and airy.
Don’t overmix the batter. When you mix the wet and dry ingredients, make sure you don’t overmix it. Otherwise the cake can deflate and lose the soft airy texture.
Use a springform pan. Since this cake is very delicate, it is so much easier to release it from a springform pan than from a regular cake pan.
Don’t disturb the cake while baking. When the cake is baking, don’t open the oven until the cake is almost done. If you open it too often, the temperature difference and the air flow might cause the cake to get flat.
How to store. Wrap the cake tightly in a plastic wrap and refrigerate for up to 3-4 days.

Nutrition

Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.