What are the best apples for apple cake?

For the best results, use apples that hold their shape with baking. Opt for Granny Smith, Bramley apples, Gala, Pink Lady, Cortland, Honeycrisp, and Fuji.

Do you need to peel apples for apple cake?

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.

Should you cook apples for apple sponge cake?

There is no need to cook apples in advance. Instead, cut up fresh apples, and you are good to go.

Can you cut the apples in advance?

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.

Sponge Apple Cake (Easy and Quick Recipe)

Easy Sponge Apple Cake

Sliced apple sponge cake on a dessert plate.

Print Recipe

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5 from 1 review

This easy and quick apple sponge cake has just the right amount of sweetness, soft and fluffy texture, and unbelievable flavors. Nothing is more satisfying than a cheap, easy, and tasty apple cake.

Author: Irina Totterman
Total Time: 55 minutes
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: Italian

Ingredients

Scale

For the cake batter:

4 large eggs, room temperature
1/2 cup + 2 tablespoons (125 g) granulated sugar
2 1/2 tablespoons vegetable oil
3/4 cup + 1 1/2 tablespoon (105 g) all-purpose flour
1/2 teaspoon baking powder
1 pinch of salt
1 large apple

For greasing pan:

1 tablespoon softened unsalted butter

For decoration:

1-2 tablespoons powdered sugar

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Instructions

Preheat the oven to 355°F (180°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 cake 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 three batches and beat until stiff and glossy.
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.
With a vegetable peeler and an apple corer, peel, core, and slice the apple into 1/2 inch/1 1/2 cm slices. 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

Find it online: https://www.bakinglikeachef.com/sponge-apple-cake-recipe/