Apple Sponge Cake (Easy and Quick Recipe)

Quick Summary: Apple sponge cake is a soft, fluffy one-layer cake topped with fresh apple slices. It is made with simple pantry ingredients (eggs, sugar, flour, and butter), needs only about 10 minutes of prep, and bakes into an easy, everyday dessert similar to Russian Sharlotka.

What is apple sponge cake?

Apple sponge cake is a soft, fluffy cake topped with juicy apples or evenly distributed thin slices. It is usually made with simple ingredients like sugar, eggs, and flour, with oil or sour cream added.

This sponge apple cake resembles the Russian apple cake, Sharlotka (Polish Szarlotka is another apple dessert), but it has its own unique twist.

The cake has a very different ratio of sponge to apples. It is more like a sponge cake with apples than an apple cake.

Why you'll love this recipe

Here is why this apple sponge cake earns a spot in your regular baking:

• Quick to make: the batter takes only about 10 minutes of hands-on time before it goes in the oven.
• Simple ingredients: it uses everyday pantry staples like eggs, sugar, flour, butter, and fresh apples.
• Pretty finish: the apple slices are arranged on top, so the cake looks neat with no frosting needed.
• Year-round dessert: serve it for any occasion, from a weekday snack to a weekend get-together.
• Kid-friendly: the soft sponge and mild apple flavor make it an easy favorite with children.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs to make the recipe. Separate the egg whites from the egg yolks using an egg separator. Then, bring the whites and yolks to room temperature.

• Sugar: The recipe calls for granulated or caster sugar.

• Oil: Use any oil you desire, from vegetable to olive oil. I usually choose grapeseed oil since it is flavorless.

• Flour: Use all-purpose flour to make the cake.

• Baking powder: Use fresh aluminum-free baking powder.

• Salt: A pinch is necessary to enhance the cake's flavors.

• Apples: One large or two medium apples are enough for this cake. Choose tart apples to balance out the sweetness of your cake. This variety of apples works best for the recipe:
  • Granny Smith apples,
  • Bramley apples,
  • Gala,
  • Pink Lady,
  • Cortland,
  • Honeycrisp,
  • Fuji.

• Powdered sugar is used for dusting the top of the cake. Feel free to omit this ingredient.

Equipment

Here are the main tools you need to make this apple sponge cake:

• A round cake pan or a Le Creuset springform pan to bake the cake.
• parchment paper to line the pan so the cake releases cleanly.
• A mixing bowl and an electric mixer to whip the eggs and sugar until light and fluffy.
• An egg separator to separate the whites from the yolks.
• A vegetable peeler to peel the apples.
• A wire rack to cool the cake evenly.

How to make apple sponge cake

Step 1. Preheat the oven to 355°F (180°C). Using an egg separator, separate the egg whites from the yolks. Sift the flour with the baking powder, then set aside.

Step 2. Butter an 8-inch (20 cm) round cake pan and line it with parchment paper (you can also use a Le Creuset springform pan of the same diameter).

Step 3. To make the sponge batter, place egg whites with a pinch of salt in a large mixing bowl and beat with an electric mixer until foamy. Add sugar in 3 batches, beating until stiff and glossy (photo 1). 

Step 4. Reduce the speed of the hand mixer, then mix in egg yolks, oil, and sifted dry ingredients (photo 2). Mix until combined; avoid overmixing the sponge mixture.

Step 5. Pour the batter into the prepared pan. Use a vegetable peeler and an apple corer to peel, core, and slice the apple into ½-inch (1 ½ cm) slices.

Step 6. Put apple slices on top of the batter, slightly pressing them (photo 3).

Step 7. Bake the cake for 40-45 minutes, until a toothpick inserted into the center comes out clean (photo 4).

Step 8. Remove the cake from the oven and let it rest in the pan for 10 minutes.

Step 9. Remove the cake from the baking dish, unpeel the parchment paper from the sides, and let it cool on a wire rack.

Step 10. To serve, transfer the cake to a serving plate and sprinkle it with powdered sugar.

Expert Tips

1. It is a matter of personal preference whether to peel apples or leave them unpeeled.
2. Use chopped apples to arrange them as a top layer of the cake if desired.

Recipe variations

It is a classic apple sponge cake made with a sponge cake recipe and apples. If you aren't a fan of the classic, there are new things to try and see how they turn out.

• Apples: Experiment with different varieties and with sliced or grated apples. Using stewed apples opens up another cake variation.

• Other fruits: Try this sponge with other fresh fruit, for example, strawberries, plums, etc. Just remember that some fruit may sink more than others.

• Flavorings: Add vanilla extract, lemon juice or zest, or a pinch of cinnamon to your cake batter for extra flavor.

• Sheet apple sponge cake: Make the cake in a rectangular shape, or even as a sheet sponge cake (baking time may vary). To recalculate ingredients, use this simple cake pan converter.

What to serve with apple sponge cake

This cake is good on its own, but a few simple additions make it feel more finished:

• A dusting: sprinkle powdered sugar, or mix ground cinnamon with confectioners' sugar for a warm cinnamon-sugar top.
• Something creamy: add a spoonful of vanilla custard, whipped cream, creme fraiche, or a scoop of vanilla ice cream.
• A tangy note: a little lemon curd on the side balances the apples' sweetness.
• A hot drink: serve a slice with coffee or tea for an afternoon snack.

Storing and freezing

Store sponge cake with apples in an airtight container in the fridge for 3 to 4 days.

Can you freeze apple sponge cake? You can freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in the fridge or for a couple of hours on the countertop.

Recipe FAQ

What are the best apples for apple sponge cake?
Use apples that hold their shape when baked, such as Granny Smith, Bramley, Gala, Pink Lady, Cortland, Honeycrisp, or Fuji. Tart apples pair best with the sponge's sweetness.

Do you need to peel the apples?
Peeling gives the softest result, but if you are short on time, you can leave the skins on, and the cake will still taste good.

Do you have to cook the apples first?
No. There is no need to pre-cook the apples. Just peel and slice fresh apples and place them straight onto the batter.

Can you cut the apples in advance?
It is best not to. Cut apples brown quickly once exposed to air, so peel and slice them right before you assemble the cake.

Is apple sponge cake the same as Sharlotka?
They are close cousins. Sharlotka is a Russian apple sponge cake made with a light, egg-based batter and fresh apples. This recipe uses the same idea with apple slices arranged on top.

How many calories are in an apple sponge cake?
One slice has about 198 calories.

Love apple recipes? Try these next!

• Apple crumble bread
• Apple juice reduction
• Apple mousse cake
• Caramelized apples

Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.