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.
Servings: 8 people
Calories: 200kcal
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
Calories: 200kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 101mg | Fiber: 2g | Sugar: 24g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
