This simple and quick recipe for fluffy apple sponge cake has just the right amount of sweetness, delicate cake texture, and unbelievable flavors. There is nothing more satisfying than a cheap, easy, and tasty cake.
So if you give it a try, you will fall in love with this simple recipe. The cake will become your go-to dessert to enjoy at any time.
With the hectic schedules and busy times with children, cooking, especially baking, is not really an option for many people nowadays. But baking this cake even on weekdays is a real thing!
The batter requires very little work on your part - it takes only a few minutes from start to finish.
All this means that this quick treat will always find its place on the top list among other desserts.
You might think that this cake is just like the Russian apple cake Sharlotka (Polish Szarlotka is another apple dessert), but there is some uniqueness about this particular recipe.
The cake has an entirely different ratio between its sponge and apples. It is more a sponge cake with apples than an apple cake.
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Why you should try this recipe
This easy apple cake recipe is very quick to make. It only has a few basic ingredients and requires 10 minutes of hands-on time.
The cake has an exciting and creative design, unlike any other.
The apple slices are strategically placed on top of the sponge to be beautifully hidden beneath the sponge after baking. As a result, the cake is easy to slice when you get around apples.
The sponge apple cake is a perfect pairing for any occasion, and it can be enjoyed year-round.
And what could be more satisfying than an apple dessert for kids? This cake will please any child!
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Eggs: use large eggs to make the recipe. Separate the egg whites from egg yolks using an egg separator. Then bring the whites and yolks to room temperature.
Sugar: the recipe calls for granulated sugar or caster sugar.
Oil: grapeseed oil is the preferred type since it is flavorless. You can use any oil you desire, though.
Flour: use all-purpose flour to make the apple sponge cake.
Baking powder: use fresh aluminum-free baking powder.
Salt: a pinch of salt is necessary to enhance the flavors of the cake.
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 best works 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.
How to make apple sponge cake
Preheat the oven to 355 degrees F/180 degrees C.
Using an egg separator, separate the egg whites from the yolks. Sift the flour with baking powder and set aside.
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).
To make the batter, place egg whites with a pinch of salt in a large bowl and beat with an electric mixer until foamy.
Add sugar in three batches and beat until stiff and glossy.
Then reduce the speed of the hand mixer and mix egg yolks, oil, and sifted dry ingredients into the mixture.
Mix to combine the ingredients; avoid overmixing the cake mixture. Pour the batter into the prepared pan.
Peel, core, and slice the apple into ½-inch/1 ½ cm slices. A vegetable peeler and an apple corer make this job easier.
Put apple slices on top of the batter, slightly pressing them.
Bake the cake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
Take the cake out of the oven, and rest it in the pan for 10 minutes. Then, remove the cake from the mold, unpeel the parchment paper from the sides, and let it cool on a wire rack.
Once cooled, transfer it to a serving plate and sprinkle with powdered sugar.
Recipe variations
It is a classic apple sponge cake based on a sponge cake recipe with added apples.
So, you are not a fan of the classic? But luckily for you, there are new things to try and see how they turn out.
This recipe calls for apples which give this dessert its signature flavor - apple lovers will be delighted with theirs.
Others might find themselves at the point to try this sponge with other fresh fruit, for example, strawberries, plums, etc.
You might be surprised by how great they taste together - just remember that some fruit may sink more than others.
If you stick with apples, try adding some vanilla extract, lemon zest, or a pinch of cinnamon to your cake batter for an additional flavor.
Mixing ground cinnamon with confectioners' sugar (aka icing sugar) is another excellent way to spice your favorite dessert. Sprinkle some on top for an extra special treat.
Next time, you can make the cake in a rectangular shape or even a sheet sponge cake (the baking time might vary). To re-calculate ingredients, use this simple cake pan converter.
Storing and freezing
Store this sponge cake with apples in an airtight container in the fridge for 3 to 4 days.
You can also freeze the cake tightly wrapped in plastic film and aluminum foil for up to 3 months.
Thaw overnight in the fridge or the countertop for a couple of hours.
Expert tips
- It is a personal preference to peel apples or to leave them unpeeled.
- Use chopped apples to arrange them as a top layer of the cake if desired.
Frequently asked questions
You need to peel apples to make this apple sponge cake. However, if you are short on time, you can leave the skins on, and the cake will still taste delicious.
There is no need to cook apples in advance. Instead, cut up fresh apples, and you are good to go.
Since apples can quickly turn brown once cut and exposed to the air, it is not recommended to prepare apples in advance. Instead, for optimal results, peel your apples and cut them at the very last minute.
Apple sponge cake lasts for 3 to 4 days if stored in an airtight container in the fridge.
Serve the cake on its own or with custard, whipped cream, creme fraiche, or vanilla ice cream.
Love apple recipes? Try these next!
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Recipe card
Sponge Apple Cake
This simple and quick recipe for fluffy apple sponge cake has just the right amount of sweetness, delicate texture, and unbelievable flavors. There is nothing more satisfying than a cheap, easy, and tasty cake.
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For the cake batter:
- 4 large eggs, room temperature
- ½ cup + 2 tablespoons (125 g) granulated sugar
- 2 ½ tablespoons oil
- ¾ cup + 1 ½ tablespoon (105 g) all-purpose flour
- ½ teaspoon baking powder
- 1 pinch of salt
- 1 large apple
- 1 tablespoon unsalted butter, for greasing the pan
For decoration:
- 1-2 tablespoons powdered sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat the oven to 355 degrees F/180 degrees C. Using an egg separator, separate the egg whites from the yolks. Sift the flour with baking powder and set aside. 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).
-
To make the batter, place egg whites with a pinch of salt in a large bowl and beat with an electric mixer until foamy. Add sugar in three batches and beat until stiff and glossy. Then reduce the speed of the hand mixer and mix the yolks, oil, and sifted dry ingredients into the mixture. Mix to combine the ingredients; avoid overmixing the cake mixture. Pour the batter into the prepared pan.
-
Peel, core, and slice the apple into ½ inch/1 ½ cm slices. A vegetable peeler and an apple corer make this job easier. Put apple slices on top of the batter, slightly pressing them.
-
Bake the cake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven, and rest it in the pan for 10 minutes. Remove the cake from the mold, unpeel the parchment paper from the sides, and let it cool on a wire rack.
-
Once cooled, transfer it to a serving plate and sprinkle with powdered sugar.
Notes
- It is a personal preference to peel apples or to leave them unpeeled.
- Use chopped apples to arrange them as a top layer of the cake if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Sugar: 19.7 g
- Sodium: 55 mg
- Fat: 6.9 g
- Saturated Fat: 1.4 g
- Carbohydrates: 30.8 g
- Fiber: 1 g
- Protein: 4.6 g
- Cholesterol: 93 mg
Keywords: sponge apple cake
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.
Marlynn says
First, I made a sponge cake using your recipe. Then I tried this sponge apple cake. If all your recipes are delicious, I'll make them one by one. Thanks a lot!
★★★★★